Indonesian Rendang Curry Spice Paste
£0.95
Description
This hot, dry curry of tenderly simmered meat offers the typical Indonesian taste of rich coconut cream, balanced with robust, tangy spices.
No added MSG, Preservatives or Artificial Colours
Recipe Suggestion
Indonesian Rendang Curry (Gulai)
Ingredients: 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
Method: Heat oil in non-stick saucepan on medium-low heat. Add SpicePaste and stir fry for ½ minute. Add beef and stir fry for 2 minutes. Lower heat, add coconut milk and bring to the boil. Simmer covered for 30 minutes. 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, onion, galangal, garlic, salt, shallots, sugar, ginger, lemongrass, ground tumeric, coriander seed, cumin, natural herbs and spices.
50g
