Potato and egg rendang

Add some Malaysian flavour to your menu with this addictively spicy potato and egg curry.

  • 15 mins cooking
  • Serves 4
  • Print
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.


Potato and egg rendang
  • 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


Potato and egg rendang
  • 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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