Potato rendang is a quick and easy midweek meal, and this recipe has the benefit of being portioned for one serving. No need to worry about heaping plates of leftovers with this recipe! If you’re looking for a family-sized version, check out our bigger potato and egg rendang here.
Ingredients
Method
Boil, steam or microwave potatoes until just tender; drain.
Meanwhile, heat 2 teaspoons of the oil in a medium saucepan over medium heat; cook onion and curry paste, stirring, for 3 minutes or until onion softens and paste is fragrant.
Stir in coconut milk and bring to a simmer. Add potato; cook for 5 minutes, stirring occasionally. If the sauce is a little thick add a couple of tablespoons of water. Press potatoes gently to crush slightly. Season to taste.
Heat remaining oil in a small frying pan over medium-high heat. Break egg into pan; fry egg until white is set and cooked to your liking.
Serve curry mixture on rice with fried egg, coriander, chilli and cucumber.
Rendang curry paste is a relatively mild Indonesian paste. If it’s unavailable, you can substitute Thai red curry paste, although it is hotter so use half the amount if you can’t tolerate chilli.
Test Kitchen tip
