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
Add some Malaysian flavour to your menu with this addictively spicy potato and egg curry.
- 15 mins cooking
- Serves 4
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Ingredients
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
Method
Potato and egg rendang
- 1Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 minutes or until onion has softened and paste is fragrant.
- 2Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 minutes or until tender, stirring occasionally. Season to taste.
- 3Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.
- 4Divide curry between serving bowls; top with fried eggs and coriander.
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