Rendang Chicken Curry.
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Alright, don't linger, let's task this rendang chicken curry menu with 9 components which are surely easy to have, and we have to process them at the very least through 6 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients for Rendang Chicken Curry:
- You need 2 tbsp for ready-made Rendang curry paste.
- You need 2 of chicken breasts cut into small cubes or strips.
- You need 400 ml for tin coconut milk.
- Require 2 - kaffir lime leaves.
- Require 2 tbsp Thai fish sauce.
- Give 2 tbsp for palm sugar.
- Prepare 1 handful - green beans (trimmed, chopped half).
- Provide 1 for carrot (cut about 4-5 cm long).
- You need 1 of big red chilli.
Rendang Chicken Curry instructions:
- 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..
- Put rice on to cook and add carrots to par boil for five mins..
- 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..
- Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes..
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well..
- To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice..
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