AHG Indonesian Rendang Curry Paste 50g

Ingredients (serves 4): 1 packet of Indonesian Rendang spice paste; 2 tablespoons of oil; 250g of beef or chicken, cut into chunks; 250ml of coconut milk or milk; kaffir lime leaves for garnish.

Preparation:

1. Heat the oil over medium heat in a nonstick saucepan. Add the spice paste and sauté for about 1 minute, stirring constantly.

2. Add the meat and fry for 2 minutes, stirring. Reduce the heat, add the coconut milk, and bring to a boil. Simmer covered for half an hour.

3. Uncover and cook for about 20 more minutes, until the meat is cooked through and the sauce has thickened. Stir occasionally.

4. Decorate before serving.

Chili, soybean oil, onion, salt, galangal, garlic, shallot, sugar, ginger, lemongrass, turmeric, herbs and spices.

SOY

2026.10.09