Chicken and Sweet Potato Rendang

INGREDIENTS

  • For the curry paste:
  • 45g fresh red chilies, seeds removed (large size)
  • 35g fresh or frozen galangal
  • 25g fresh or frozen turmeric
  • 25g lemongrass – use up to the purple rings only
  • 6 macadamia nuts, used as a thickener
  • 15 garlic, peeled
  • 3 small dried chilies, seeds removed (optional)
  • For the Rendang:
  • 4 tablespoons vegetable or olive oil
  • 1 lemongrass, bruised
  • 1 kg chicken pieces
  • 150g red shallots, sliced
  • 1 large sweet potato, cut into 1cm cubes
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 cup coconut milk,
  • 5 Kaffir lime leaves, sliced very finely

MATCHING WINE

Pizzini Arneis 2021
Pizzini Arneis 2021

The Arneis was machine harvested at night. T... Learn more

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Participant Information

$35.00