Ayam Rendang Santan

(Chicken Stew in Coconut Milk) Serves 6 - 8


  • 1 chicken
  • 5 cm piece ginger
  • 3 red chillies - cut lengthways
  • 6 shallots
  • thumb sized piece shrimp paste
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 3 stalks lemon grass - crushed
  • 4 Belimbing (Carambola - optional)
  • half tbsp sugar
  • half cup oil
  • 6 cloves garlic
  • salt to taste


  1. Clean the chicken and remove the skin. Cut into medium sized pieces.
  2. Heat the oil and fry the shallots and chillies until the shallots turn golden brown.
  3. Crumble the shrimp paste and add in.
  4. Add the chicken pieces, lemon grass, 3 cups water and thick coconut milk. Bring to the boil.
  5. When the chicken is almost cooked, add the Belimbing, sugar and thin coconut milk. Bring to the boil.
  6. Lower the heat and simmer until the chicken is really tender and the oil separates.


Belimbing or Carambola is sometimes better known as "Star Fruit".