CHARMRC, Rendang Curry Paste, 250g


CHARMRC

Charmaine Solomon Rendang Curry Paste
Unit Size: 250g
Outer Qty: 12


This legendary curry of Indonesia and Malaysia works equally well with chicken or beef.  Slow cooking and the addition of rich coconut milk adds a mellow richness.  Serve with vegetables or rice.  Medium hot.

 

BEEF RENDANG

This is the classic Indonesian 'dry' curry - so called because it is cooked uncovered until the gravy is thick and reduced and the meat is almost falling apart.  Choose a cut like shin or blade steak that will take long cooking without drying out.

  • 1 kg diced stewing beef
  • 400ml coconut milk
  • 400ml water
  • ½ jar Charmaine Solomon's Rendang Curry Paste

In a large pot combine the diced beef, the coconut milk and water and 1 teaspoon salt and allow to cook for 30 minutes.  Stir in the Rendang Curry Paste and continue to cook over a low heat, stirring from time to time, until meat is tender and gravy is reduced and thick.

CHICKEN RENDANG

  • 1 kg chicken pieces, drumsticks and thighs (on bone)
  • 400ml coconut milk
  • 400ml water
  • ½ jar Charmaine Solomon's Rendang Curry Paste

Add the Rendang Curry Paste to the coconut milk and water, add 1 teaspoon salt and the chicken pieces.  Bring to the boil, then simmer over a low heat for 40 minutes or until chicken is tender.  Remove chicken and turn up heat, stirring, to reduce curry gravy.   Return chicken to pan, heat and serve with rice.