Rijsttafel

Dive into the vibrant culinary tradition of Indonesia with this show-stopping Rijsttafel recipe—a flavorful feast designed to impress! Featuring a medley of aromatic dishes, this recipe brings together tender chicken thighs braised in coconut curry, stir-fried vegetables, fluffy jasmine rice, and a rich, creamy peanut sauce. With bold ingredients like tamarind paste, kecap manis, and ginger, each component bursts with authentic Asian-inspired flavors. Perfect for serving family-style, this customizable spread lets your guests mix and match to their heart's content, making every bite a unique exploration of taste and texture. Whether you're hosting a dinner party or craving a truly immersive dining experience, this Rijsttafel recipe offers a delightful journey into the world of Indonesian cuisine.

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 4 pieces Chicken thighs, boneless and skinless
• 1 can Coconut milk
• 2 tablespoons Tamarind paste
• 1 tablespoon Curry powder
• 1 teaspoon Turmeric
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 3 pieces Shallots, thinly sliced
• 1 pound Green beans
• 2 pieces Carrots, julienned
• 2 pieces Red chili, sliced (optional)
• 3 tablespoons Soy sauce
• 0.5 cup Peanut butter, smooth
• 3 tablespoons Kecap manis (sweet soy sauce)
• 1 piece Lime, juiced
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 cups Water

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions using a rice cooker or stovetop method. Set aside and keep warm.

Step 2

Marinate the chicken thighs in a mixture of 1 tablespoon curry powder, 1 teaspoon turmeric, 2 tablespoons tamarind paste, and a pinch of salt. Let it sit for 20 minutes.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet. Sear the marinated chicken thighs on both sides until golden brown. Remove and set aside.

Step 4

In the same skillet, add the shallots, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.

Step 5

Pour in the coconut milk and bring to a simmer. Return the chicken thighs to the skillet, cover, and let cook for 20-25 minutes until the chicken is tender and the sauce thickened.

Step 6

Blanch the green beans and carrots in boiling water for 2 minutes, then drain and set aside.

Step 7

In another skillet, heat 1 tablespoon of vegetable oil. Stir-fry the blanched vegetables with 2 tablespoons of soy sauce and sliced red chili (if using) for 3-4 minutes. Remove from heat.

Step 8

Prepare the peanut sauce by whisking together peanut butter, kecap manis, lime juice, 1 teaspoon sugar, and 1/2 cup warm water until smooth. Adjust consistency with more water if needed.

Step 9

To serve, arrange the warm rice in a large serving dish. Surround it with the braised chicken in coconut curry, stir-fried vegetables, and peanut sauce in separate bowls or platters.

Step 10

Garnish with additional lime wedges, chili slices, or fresh cilantro if desired. Encourage guests to build their own plates and enjoy the vibrant flavors of this Rijsttafel feast!

Nutrition Facts

Serving size	2667.5 grams (2667.5g)

Amount per serving	% Daily Value*
Calories	3120

Total Fat 147.30g	189%
Saturated Fat 29.90g	150%
Polyunsaturated Fat 25.80g
Cholesterol 500mg	167%
Sodium 9105mg	396%
Total Carbohydrate 305.40g	111%
Dietary Fiber 30.10g	108%
Total Sugars 110.20g
Protein 165.60g	331%

Vitamin D 0IU	0%
Calcium 564mg	43%
Iron 21mg	114%
Potassium 4537mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 20.6%

Carbs: 38.1%