Rendang Chicken Curry
Rendang Chicken Curry

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Composition Rendang Chicken Curry:
  1. Give 2 tbsp for ready-made Rendang curry paste
  2. Need 2 for chicken breasts cut into small cubes or strips
  3. Require 400 ml tin coconut milk
  4. Require 2 - kaffir lime leaves
  5. Make ready 2 tbsp Thai fish sauce
  6. Take 2 tbsp of palm sugar
  7. Give 1 handful of green beans (trimmed, chopped half)
  8. Give 1 - carrot (cut about 4-5 cm long)
  9. Need 1 - big red chilli
Rendang Chicken Curry process:
  1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Put rice on to cook and add carrots to par boil for five mins.
  3. Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
  4. Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.
  5. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  6. To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.

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