Malaysian rendang, a rich and aromatic coconut curry dish that’s a favorite in Malaysian cuisine. It’s packed with flavorful spices and tender chicken.
A spice paste has to be made from a mixture of lemongrass, ginger, garlic, shallots, chilies, and a variety of spices such as cinnamon, star anise, cloves, and turmeric. This spice paste, known as “rempah,” is the heart of rendang and gives it its signature flavor.
Rendang is often served with steamed rice and is considered a celebratory dish, commonly served during special occasions.
In the Instant Pot, we just have to dump all the ingredients & pressure cook for just 10 minutes. Enjoy this rich & aromatic curry with steamed rice.
Instant Pot Malaysian Rendang- Dump & Go Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Asian
Serves: 4 people
Ingredients
For making the paste
- Onion, chopped- 1
- Ginger, chopped- 2-inch slice
- Garlic, chopped- 3 cloves
- Lemongrass, white part only, chopped- 2 stalks
- Dried red chilies- 3
- Turmeric powder- 1 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1 tsp
- Fennel powder- 1 tsp
- Ground cinnamon- 1 tsp
For pressure cooking
- Boneless, skinless chicken thighs, cut into bite-sized pieces- 2 thighs
- Lemongrass- 2 stalks
- Kaffir lime leaves- 2
- Salt- 1½ tsp
- Water- ½ cup
After pressure cooking
- Thick coconut milk- ½ cup
Instructions
- To a blender jar, add all the ingredients for making the paste. Grind to a smooth paste.
- To the stainless steel pot, add chicken, lemongrass, kaffir lime leaves, salt & the paste; combine well,
- Close the pot with the lid.
- Select pressure cook setting, set the time to 10 minutes at high pressure.
- After pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid, combine well.
- Add coconut milk & combine well.
- Enjoy Malaysian Rendang with steamed rice.
