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Indonesian Liver

A liver dish simmered in coconut milk with kaffir lime leaves and lemongrass.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Coconut and lime match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 934 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Indonesian Liver

Timeabout 15 minutes

Ingredients

Directions

Prepare

  1. Clean the liver and cut into ~1‑inch chunks.

  2. Make a paste by blending all ingredients except oil until smooth.

Cook the curry

  1. Heat oil in a large frying pan.

  2. Add the paste, kaffir lime leaves, and lemongrass; fry 2–3 minutes.

  3. Add the liver and fry another 2 minutes.

  4. Add coconut milk (start with 1½ cups, add more to taste).

  5. Simmer uncovered for about 15 minutes until sauce thickens and liver is cooked.

  6. Taste for salt and adjust seasoning.

Serve

  1. Serve with rice.

Nutrition, whole recipe (rough)

956Calories
87 gProtein
60 gFat
15 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Beef100g cooked250
Pork100g cooked242
Chicken100g cooked165
Kaffir Limejuice of 1 lime (44ml)11
Lemongrass1 tbsp (6g)5
Livernot in our table0
Leafnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coconut + limetop 3% of all pairs
    Smell alikestrong
    Cooked together934 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Coconut + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Liver + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together288 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + limetop 27% of all pairs
    Smell alikemoderate
    Cooked together700 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Liver + limetop 30% of all pairs
    Smell alikelow
    Cooked together40 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Liver
Provides the main protein and rich flavour, cooking until tender in the sauce.
Coconut milk
Adds fat and body, thickening the sauce as it simmers and mellowing the spices.
Lemongrass
Adds a bright, citrusy aroma that flavours the paste and oil.
Kaffir lime leaf
Contributes a fragrant citrus aroma during frying and simmering.

The step that matters

Simmer until the sauce thickens and the liver is cooked. Coconut milk thickens as water evaporates and its fat emulsifies with the paste. Liver overcooks quickly and turns grainy and tough, so check it during the simmer and stop once it is just cooked through.

Swap the lime

How well each one fits the dish's main ingredients (liver, coconut, milk):

  1. Vanillafits better
  2. Bananafits better
  3. Pineapplefits better
  4. Limethe original

Fit is the average pairing score against liver, coconut, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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