Using an Instant Pot is a game changer.
1-inch knob fresh ginger, peeled and roughly chopped1 plump lemongrass stalk, prepped and chopped into rings1 tsp. ground turmeric1 can coconut milk 1 plump lemongrass stalk, prepped, chopped into 3 sections1 Tbsp. coconut sugar or 2 tsp. brown sugarMake the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight—rendang always tastes better the next day!For the ground chili, I use a mix of 1½ tsp. cayenne , 1 Tbsp. ancho , and 1 Tbsp. plus 1½ tsp. paprika .
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