Rendang Curry Paste

Ingredient

Dried Shrimp, Water, Shallot, Dried Chili, Vegetable Oil, Garlic, Curry Powder, Lemon Grass, Sugar, Galangal, Turmeric, Salt, MSG

Recommended Cooking Recipe

Preparation

500g chicken or other meat I 50 ml coconut milk I 200 ml water I 35g grated coconut

Cooking Process

1. Add the paste to a pan with a splash of water and stir-fry for 1 minute.
2. Add the 200 ml water and chicken/meat, then fry for 5 minutes over medium heat.
3. Add coconut milk and grated coconut, stir to combine, and simmer over low heat for 15 minutes or until the meat is tender.
4. Serve hot and enjoy