New Potato Rendang with Green Beans

In Indonesia, Singapore, and Malaysia, rendang is most commonly made with beef but you can use your choice of meat, as well as vegetables, as this recipe demonstrates. The green beans at my grocery store were a little sad looking so I used sugar snap peas instead. Since I had some kaffir lime leaves in the freezer I tossed some in and I substituted ground coriander for the cloves.

New Potato Rendang with Green Beans
Author: Healthy Recipes Center
  • 1 large red Fresno chili, seeded
  • 1/4 cup/30 g minced onion or shallot
  • 1 tablespoon minced peeled fresh ginger
  • 2 cloves garlic, peeled
  • 1 lemon, zested
  • 1 lime, zested
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander, or 1/8 teaspoon ground cloves
  • 1 tablespoon vegetable oil
  • 1 cup/240 ml coconut milk
  • 2 Kaffir lime leaves, crushed to release their essential oils
  • 1 lb/455 g fingerling or small new (baby) potatoes, halved
  • 4 oz/115 g sugar snap peas or green beans, trimmed
  • 1 medium carrot, julienned
  • 1 teaspoon tamari or soy sauce
  • 1/2 teaspoon salt
  1. In a coffee grinder or mini chopper, combine the chili, shallot, ginger, garlic, lime and lemon zests, turmeric, and coriander. Process to puree them to a smooth paste. If needed, add a little of the coconut milk to help it puree. Or use a mortar and pestle (which is what I did!).
  2. In a wok or large frying pan, heat the oil over medium heat until it starts to shimmer. Fry the paste until fragrant, about 3 to 4 minutes. Stir in the coconut milk and kaffir lime leaves and mix well. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking.
  3. When the potatoes are almost tender, about 8 to 10 minutes, add the beans, carrot, tamari, and salt and keep stirring. Cook until the vegetables are tender, another 3 to 4 minutes (or cooked to your liking), and the sauce is completely thick and coats the vegetables. Squeeze half of the zested lime over the vegetables, taste, and add more as desired. Fish out the kaffir lime leaves and discard.
  4. Serve hot with white rice.
Calories: 1086 Fat: 91g Saturated fat: 46g Unsaturated fat: 40g Trans fat: 0g Carbohydrates: 65g Sugar: 13g Sodium: 1608mg Fiber: 10g Protein: 15g Cholesterol: 0mg


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