Indonesian Turkey Rendang
with Basmati Rice
Rendang is one of the national dishes of Indonesia! Its tender, caramelized turkey seasoned with lemon grass and spices is the star of the show! Served over fluffy basmati rice to capture all that tasty sauce!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
1 unit(s)
Lemongrass
1 unit(s)
Coconut Milk
1 tsp
Cinnamon, ground
1 unit(s)
Sweet Bell Pepper
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain traces of: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Sulphites, Milk, Soy)
1 unit(s)
Lime
1 unit(s)
Beef Broth Concentrate
7 g
Cilantro
1 unit(s)
Shallot
½ tbsp
Soy Sauce
(Contains: Sulphites, Soy May contain traces of: Wheat, Milk, Mustard, Sesame, Fish, Egg)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Peel, then mince shallot.
- Core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon or a heavy pot, forcefully tap lemongrass to bruise.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey, shallots and peppers.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add Cumin-Turmeric Spice Blend, cinnamon, ginger-garlic puree, lemongrass, soy sauce, 1/2 tsp (1 tsp) sugar and broth concentrate to the turkey and veggie mixture.
- Cook stirring often until fragrant, 1-2 min.
- Reduce heat to medium-low.
- Add coconut milk and season with salt and pepper.
- Cook stirring often until sauce thickens slightly, 3-4 min.
- Meanwhile, roughly chop cilantro.
- Fluff rice with a fork, then stir in lime zest and season with salt.
- Carefully remove the lemongrass stock from the turkey rendang and discard. Add the lime juice and stir to combine.
- Divide rice between bowls.
- Top with turkey rendang.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top if desired.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**
