Chicken Rendang with Lemongrass, Thai Lime, and Yellow Rice
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Ingredients & Equipment
What we send
- 4chicken thighs
- 6 ouncesharicots verts
- 1/2 ouncelemongrass
- 1/8 ounceginger
- 1red onion
- 1/2 tablespoonred curry paste
- 1/4 teaspoondried Thai lime leaf
- 1 canlite coconut milk
- 1 teaspoonground turmeric
- 1/2 cupjasmine rice
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 10" medium high-sided ovenproof pan
- 6" small pot with lid
- Crustacean Shellfish
- Tree Nuts
Preheat oven to 450ºF. Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. In a medium high-sided ovenproof pan, arrange chicken skin-side down. Place pan over medium-high heat; sear until skin begins to brown, 8-10 minutes. Flip and brown 1 minute more, then transfer chicken to a plate, skin-side up (it will finish cooking in Step 4). Reserve fat in pan, off heat, for Step 3.
While chicken sears, rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once), then halve. Using the back of a knife, hit lemongrass in several places to release its citrusy aroma. Halve lime; cut 1 half into wedges for serving. Trim and discard scallion root; thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger. Peel onion and cut into small dice.
Place pan from chicken over medium heat. When fat in pan is shimmering, add onion and scallion whites and light greens. Sauté, stirring frequently, until softened, 4-5 minutes. Increase heat under pan to medium high and add red curry paste and ground Thai lime leaf. Cook, stirring, to combine, 2 minutes. Carefully open coconut milk and add to pan, along with lemongrass, whole ginger knob, and ¼ teaspoon salt.
Braise chicken thighs
Increase heat under pan to high and bring to a boil, then reduce heat to medium high. Simmer until flavors have melded, 2-3 minutes. Add chicken to pan skin-side up, nestling partway into curry. Transfer to oven; braise for 17 minutes (move on to Step 5, but don't forget to come back!). Then, stir haricots verts into curry and return to oven; continue braising until curry has thickened, chicken is cooked through, and haricots verts are tender, 7-9 minutes more.
While chicken braises, heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add turmeric and rice; stir to coat, 1-2 minutes. Add ¾ cup water and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork; cover to keep warm.
Plate chicken rendang
Once chicken is braised, remove and discard ginger and lemongrass from curry. Divide yellow rice between shallow serving bowls and top with chicken thighs. To pan with curry, stir in juice of ½ lime and ¾ teaspoon salt, then spoon curry and haricots verts over chicken. Garnish with scallion dark greens; serve with lime wedges for squeezing over. Enjoy!