• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a


  • 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
  • Salsa (see Recipe below)
  • Sour Cream



  1. Gently fry the grated coconut in oil on a low heat for 5-10 minutes
  2. Once golden brown, grind the coconut in a blender and then add all the stock ingredients – mix well and set aside
  1. Fry the rending paste over moderate heat until golden brown and the paste starts to become fragrant and aromatic
  2. 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
  3. Add the stock ingredients and allow to boil on medium-high heat for a further 15 minutes until thick
To serve:
  1. Serve with warm tortillas, salsa & sour cream