Rendang Curry
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| INGREDIENTS |
60g Karimix Rendang Curry Paste
½ onion diced
500g beef, lamb or chicken, cubed
1 tin coconut milk
250 ml water
2 tbl vegetable oil
2 tps soy sauce
1 tbl brown sugar
4 kaffir leaves
Salt and pepper to taste
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| METHOD |
- Heat oil in a saucepan until hot.
- Add onions and Karimix Rendang Curry Paste and fry for 10 minutes
- Add meat or chicken and stir until the cubes are well coated in the paste. Stir well for 10 minutes.
- Add coconut milk and water. Stir well and bring to a boil.
- Reduce to a simmer and add kaffir leaves, soy sauce. Stir well. Add salt and pepper to taste.
- Simmer very gently for 1 hour or until liquid is absorbed. Stir occasionally.
- Garnish with coriander and serve hot with rice or paratha bread.
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