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Indonesian Rendang Curry

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Indonesian Rendang Curry

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Availability: Oops, out of stock

€ 3.50

Quick Overview

Hula hot / Serves 4 curry lovers.
This hot, dry curry offers a mind blowing taste of rich coconut cream, balanced with delicious, tangy spices.

At a glance

This hot, dry curry offers a mind blowing taste of rich coconut cream, balanced with delicious, tangy spices.

Cooking instructions

- 1 packet Indonesian Rendang Curry SpicePaste©
- 2 tbsp vegetable oil
- 450g (1 lb) beef, cubed
- 50g ( 1.75 oz) Asian Home Gourmet Coconut Cream Powder (mixed with 2 cups (440ml) water); or 2 cups (440ml) coconut milk or milk

1. Heat oil in non-stick saucepan on medium-low heat. Add SpicePaste and stir fry for ½ minute.

2. Add beef and stir fry for 2 minutes. Lower heat, add coconut milk and bring to the boil. Simmer covered for 30 minutes.

3. Lift the cover and continue to simmer for another 20 minutes or until meat is tender and gravy almost dries. Stir occasionally to prevent burning. Serve with rice.

Variations

If more gravy is preferred, add 1½ cups (330ml) more of coconut milk or milk. Lamb or chicken may be used instead of beef.

Ingredients

  • Red Chillies
  • Soyabean Oil
  • Galangal Garlic
  • Salt
  • Shallots
  • Sugar
  • Ginger
  • Lemongrass
  • Ground Tumeric
  • Coriander Seed
  • Cumin
  • Natural Herbs and Spices

Weight
50 Grams

Cooking time
53 Minutes

Health
May contain traces of protein from soya and maize, wheat, fish, crustaceans, molluscs, peanuts and tree nuts, dairy, mustard and sesame

Watch it cooked

Not sure this video really does it justice, it's probably the washed out colours. I usually use beef and it comes out a nice rich colour, more like the packet.