Rendang Curry Paste

MEDIUM - 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.

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 almost falling apart. Choose a cut like shin or gravy beef that will take the long cooking without becoming dry.

In a large pot, combine 1kg diced gravy beef with 400ml coconut milk, 400ml water and 1 teaspoon salt and allow to cook for 30 minutes. Stir in half a jar of Charmaine Solomon's Rendang Curry Paste and continue to cook over low heat, stirring from time to time, until meat is tender and gravy is reduced and thick.

Chicken Rendang
For a delightful change, try the curry using chicken drumsticks and thighs (on bone) in place of beef.  The dark meat will take the longer cooking without becoming dry.

Add half a jar of Charmaine Solomon's Rendang Curry Paste to 400ml coconut milk and 400ml water. add 1 teaspoon salt and 1kg chicken pieces. Bring to a boil, then simmer over low heat 40 minutes or till chicken is tender. Remover chicken and turn up heat, stirring, to reduce curry gravy. Return chicken to pan, heat and serve with rice.

Ingredients - A blend of non GM canola and extra virgin olive oil, garlic, paprika, coriander, cumin, onion, chilli, turmeric, pepper, sugar, tamarind, lemon, ginger, shrimp paste, galangal, sugar, fennel, aromatic ginger (0.459% ), citric acid, kemiri nuts. 

Allergen: nuts, crustacea