Contains a whole spice and aromatics sachet, a curry paste pouch and a coconut milk pouch.
Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).
Add your fresh ingredients and stir fry for 2-3 minutes.
Stir in the paste, coconut sauce and 1 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.
Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.
Heat 1 tbs. oil in a solid bottomed pan, add half the beef (use 350g in total) and brown all over until caramelised, set aside and brown the remaining meat.
Place all the meat and the spices and aromatics from the small spice pouch in the pan - including the chilli if you would like extra heat. Pour in the Rendang paste and fry the meat in the paste for 1-2 minutes. Add the coconut milk and 1 bruised lemongrass stalk (bash with a rolling pin and remove the tough outer leaves) and/or 3-4 kaffir lime leaves, torn into half. Add 100ml water and bring to a boil. Simmer, covered, stirring often, until the meat is very tender and the sauce coats the meat, around 70-90 minutes.
Remove the lemongrass and serve hot.
Coconut Cream (41%), Water, Desiccated Coconut, Sunflower Oil, Shallots (3.5%), Tamarind Paste (3%), Raw Sugar, Ground and Whole Spices, Lemongrass (2%), Rice Flour, Salt, Red Chilli, Galangal Root (1%), Ginger, Fresh Turmeric Powder, Garlic, Tamarind Paste (1%), Dry Spices (1%), Sugar, Cumin Seeds, Shallot Powder, Fennel Seeds, Green Cardamom, Rice Flour.
FOR ALLERGENS SEE INGREDIENTS IN BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
|of which saturates||13.0g|
|of which sugars||3.3g|
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
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