Rendang Egg Curry
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Rendang Egg Curry
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients
8 eggs, boiled for 8 minutes then refreshed in ice water and peeled
3 tablespoons Ayam Rendang Curry paste
1 red onion, sliced thinly
2 tins coconut cream
1 lemongrass stalk
3 lime leaves
2 tablespoons desiccated coconut
Salt
Serve with
Rice
Lime
Red chilli
METHOD
In a large saucepan, fry off the onion in oil until golden. Add in the curry paste and cook out until fragrant.
Add in the coconut cream, lemongrass, lime leaf, desiccated coconut and sugar, simmer until the sauce thickens. Taste and adjust seasoning to your liking.
Cut the eggs in half and place into the curry. Gently fold through the gravy and serve straight away. Top with Chilli and extra thinly sliced lime leaf.
