Instant Pot Chicken Rendang (Rendang Ayam)

epicurious.com

blodn1

subheading: Spice paste:

2 cups roughly chopped shallots or red onion (6 ounces/180 g)

5 medium garlic cloves, peeled

1-inch (2.5-cm) knob fresh ginger, peeled and roughly chopped

1-inch (2.5-cm) piece fresh galangal, peeled and chopped

1 plump lemongrass stalk, prepped and chopped into rings

3 fresh long red chiles trimmed, seeded if desired, and chopped

3 Tbsp. ground red chili (see Cooks' Note)

1 tsp. ground turmeric

2 tsp. fine sea salt

subheading: Rendang:

1½ to 2 pounds (675 to 900 g) boneless, skinless chicken thighs or breasts

1 (13½-ounce/400-ml) can coconut milk (unshaken)

1-inch (2.5-cm) piece galangal, peeled and sliced into 3 or 4 coins

1 plump lemongrass stalk, prepped, chopped into 3 sections

5 makrut lime leaves, torn in half and crumpled to release essential oils, or zest from 1 large lime

1 Tbsp. coconut sugar or 2 tsp. brown sugar

⅓ cup (35 g) finely shredded unsweetened coconut (optional)

Directions at epicurious.com

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