Sainsbury's Rendang Curry Paste 190g

An onion, red chilli, lemongrass and star anise paste to make Malaysian style rendang curry

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INGREDIENTS: Water, Onion (20%), Sugar, Galangal, Red Chilli Purée (7%), Rapeseed Oil, Lemongrass (3%), Rice Vinegar, Modified Maize Starch, Tamarind Concentrate, Garlic Purée, Ginger Purée, Coriander Powder, Desiccated Coconut (2%), Cane Molasses, Cumin Powder, Salt, Clove Powder, Fennel Powder, Star Anise Powder (0.5%), Turmeric Powder, Cardamom Powder, Black Pepper, Cinnamon Powder, Coriander Leaf, Red Chilli Flakes, Colour: Paprika Extract; Acidity Regulator:Citric Acid.

Cooking instructions: Deep Fry

For recipe ideas please visit www.sainsburys.co.uk Chicken rendang curry 1 jar of Sainsbury's rendang curry paste 400g boneless, skinless chicken thighs 400ml can of coconut milk 1 red pepper sliced Soy sauce and fish sauce to season 50g peanuts 1. Heat 1 tbsp of oil in a deep frying pan, add the paste and fry for 2 minutes. 2. Add the chicken and continue to fry for 5 minutes. 3. Add the coconut milk, bring to the boil and simmer for 15 minutes, stirring occasionally. 4. Add the red pepper and cook for a further 5 minutes until the pepper is al dente and the chicken is cooked through. 5. Season to taste with fish sauce and soy sauce. 6. Serve with rice and peanuts. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only.

Packed in United Kingdom

190g

Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated and use within 7 days.

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