While usually slow cooked for longer, this 15 min rendang recipe makes for a quick, easy, and delicious meal
Serves 4
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This potato and egg rendang recipe shows you how to rustle up a quick and flavourful meal from just basic ingredients within arm’s reach. Addictively spicy, we suggest you neutralise the heat with some rice (such as this biryani) or roti.


  • 1 medium brown onion (150 g), chopped finely
  • 185 g rendang curry paste
  • 1 cup (250 ml) coconut milk
  • ½ cup (125 ml) water
  • 3 medium desiree potatoes (750 g), chopped coarsely
  • 1 tbsp vegetable oil
  • 4 eggs
  • 1 cup lightly packed fresh coriander (cilantro) leaves

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


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

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

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

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