Name: Potato and egg rendang
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 medium brown onion (150g), chopped finely; 185 gram rendang curry paste; 1 cup (250ml) coconut milk; 1/2 cup (125ml) water; 3 medium desiree potatoes (750g), chopped coarsely; 1 tablespoon vegetable oil; 4 eggs; 1 cup lightly packed fresh coriander (cilantro) leaves

Rendang is a special kind of curry in which the main ingredient is slow-cooked in spicy coconut milk until the sauce is deeply reduced. Tender potato and egg absorb the spice-infused coconut sauce and cook down to lush, citrusy perfection.

Ingredients

1 medium brown onion (150g), chopped finely

185 gram rendang curry paste

1 cup (250ml) coconut milk

1/2 cup (125ml) water

3 medium desiree potatoes (750g), chopped coarsely

1 tablespoon vegetable oil

4 eggs

1 cup lightly packed fresh coriander (cilantro) leaves

Method

1.Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 minutes or until onion has softened and paste is fragrant.

2.Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 minutes or until tender, stirring occasionally. Season to taste.

3.Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.

4.Divide curry between serving bowls; top with fried eggs and coriander.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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