900 g chicken thigh fillets
150 g rendang paste
400 ml coconut milk
200 ml coconut cream
1 tbsp sambal
2 cloves of garlic
2 onions
2 tbsp brown sugar
500 g green beans
600 g basmati rice
2 tsp turmeric
1 leek
Cut the chicken into bite-sized pieces and brown them on all sides.
Sauté the onions, garlic, and sambal until fragrant.
Add the rendang paste and cook briefly.
Add the coconut milk, coconut cream, and brown sugar.
Let the chicken simmer gently for approximately 30 minutes until tender.
Cook the green beans until just tender.
Cook the rice with the turmeric until fully cooked.
Stir the sliced leek and bean sprouts briefly through the warm rice.
Serve with the sambal goreng green beans, atjar, and prawn crackers. Garnish the nasi kuning with fried onions.
