Steps to Make Super Quick Homemade Rendang Chicken Curry
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So, this time, let’s strive it, let’s range Rendang Chicken Curry ourselves at home. Staying with simple substances, this dish can provide advantages in serving to to maintain the health of our bodies. You can also make Rendang Chicken Curry utilizing 9 materials type and 6 manufacturing steps. This is the right way to make the dish.
Elements and spices that must be Make ready to make Rendang Chicken Curry:
- 2 tbsp ready-made Rendang curry paste
- 2 chicken breasts cut into small cubes or strips
- 400 ml tin coconut milk
- 2 kaffir lime leaves
- 2 tbsp Thai fish sauce
- 2 tbsp palm sugar
- 1 handful green beans (trimmed, chopped half)
- 1 carrot (cut about 4-5 cm long)
- 1 big red chilli
Instructions to make to make Rendang Chicken Curry
- 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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