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Before you jump to Rendang Chicken Curry recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.
We are very mindful that consuming healthy snacks can help us truly feel better inside our bodies. Whenever we eat more healthy foods and a smaller amount of the bad ones we typically feel much better. A salad allows us to feel better than a piece of pizza (physically in any case). This is often a problem, however, in terms of eating between meals. Shopping for goodies can be a struggle because you have a great number of options. There’s nothing like one of these healthy foods if you want an energy-boosting snack.
Whole grain foods are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers created from whole grains can be great for quick treats to eat on the go. Selecting whole grain foods is always far better than eating the processed grains we commonly obtain in our grocery stores.
You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to rendang chicken curry recipe. You can have rendang chicken curry using 9 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Rendang Chicken Curry:
- Use 2 tbsp ready-made Rendang curry paste
- You need 2 chicken breasts cut into small cubes or strips
- Get 400 ml tin coconut milk
- Use 2 kaffir lime leaves
- Use 2 tbsp Thai fish sauce
- Get 2 tbsp palm sugar
- Take 1 handful green beans (trimmed, chopped half)
- Get 1 carrot (cut about 4-5 cm long)
- Provide 1 big red chilli
Instructions to make Rendang Chicken Curry:
- Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Put rice on to cook and add carrots to par boil for five mins.
- Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
- Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
- To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.
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