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.
While usually slow cooked for longer, this 15 min rendang recipe makes for a quick, easy, and delicious meal
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.
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.
Divide curry between serving bowls; top with fried eggs and coriander.
Photo: bauersyndication.com.au