One of the most popular dishes in South Asia, especially in Indonesia, Malaysia, and Thailand, this hearty dry pork stew is packed with flavors. It is equally delicious made with chicken or beef. Although not typical for the traditional rendang, we used ready-made red Thai curry paste. If you’d like, try making your own paste by blending together red chilies, shallots, galangal (or ginger), lemongrass, garlic, kafir lime leaves. It’s perfectly fine to use ready-made paste though!
- 3 Tbsp Coconut Oil
- 1.5 lb LGCM Boneless Pork Shoulder (cut into 1″ chunks)
- 1 Onion (thinly sliced)
- 1 stalk Lemongrass (outer leaves removed and chopped)
- 1 piece Ginger (2.5″ long chopped)
- 2 Jalapeño Pepper (seeded and chopped)
- 3 clove Garlic (chopped)
- 1/4 cup Red Curry Paste
- 1 can Coconut Milk (13.5 oz.)
- 3 cup Spinach (shredded)
- 1 Lime (juiced)
Turn on the Instant Pot and select Sauté/Normal; heat the oil, add the pork and onion and cook for 3-4 minutes, stirring occasionally. Add the lemongrass stalk, ginger, jalapeño pepper, and garlic, and cook for 1 -2 minutes. Stir in the curry paste and enough coconut milk to cover the pork cubes and press Cancel.
Lock the lid in place, turn the valve to Sealing position, and select Manual/High. Set the timer to 15 minutes.
When the time is up, let the pressure release naturally for 10 minutes, then carefully open the lid. Select Sauté mode and add the spinach and lime juice and adjust seasoning (if needed). Cook for about 2-3 minutes, or until the spinach is wilted and most of the sauce has evaporated.
Sprinkle with cilantro and serve with lemon wedges and keto rice.