Rendang Egg Curry
Recipe by Michael Weldon
Serves 4 pers | 
Prep 15 minutes | 
20 minutes 
Ingredients:
- 3 tbsp AYAM™ Rendang Curry Paste
- 1 red onion, thinly sliced
- 2 x 270ml AYAM™ Coconut Cream
- 1 lemongrass stalk
- 3 lime leaves
- 2 tbsp dessicated coconut
- Salt, to taste
- Serve with steamed rice, lime and chilli
Method:
- In a large saucepan, fry off the onion in oil until golden. Add in the curry paste and cook out until fragrant.
- Add in the coconut cream, lemongrass, lime leaf, dessicated coconut and sugar, simmer until the sauce thickens. Taste and adjust seasoning to your liking.
- Cut the eggs in half and plate into the curry. Gently fold through the gravy and serve straight away. Top with chilli and extra thinly sliced lime leaf.
Tips: Substitute crab for prawns or other seafood.
