- PREP: 1M
- COOK: 10M
- SERVINGS: n/a
INGREDIENTS
- 750g new potatoes, cut into chunks
- 1 red pepper, cut into chunks
- Desiccated coconut
- 625ml thick coconut milk
- 250ml vegetable stock
- 4 tbsp WORLDFOODS Rendang Curry Paste
The stock:
- 100g freshly grated coconut or ¾ cup of desiccated coconut
- 3 tbsp concentrated tamarind
- 4 kaffir Lime Leaves
- 2 tsp sugar
- 1-2 tsp salt
Tortillas:
- Salsa (see Recipe below)
- Sour Cream
PREPARATION
Preparation:
- Gently fry the grated coconut in oil on a low heat for 5-10 minutes
- Once golden brown, grind the coconut in a blender and then add all the stock ingredients – mix well and set aside
Cooking:
- Fry the rending paste over moderate heat until golden brown and the paste starts to become fragrant and aromatic
- Pour the in vegetable stock and coconut milk into the pan and allow to simmer for 1 – 1 ½ hours until the coconut oil is visible and most of the liquid has evaporated– stir occasionally and add in the potatoes after 30 minutes
- Add the stock ingredients and allow to boil on medium-high heat for a further 15 minutes until thick
To serve:
- Serve with warm tortillas, salsa & sour cream