In a blender add onions, garlic, ginger, oil, 4 tbsp water and contents of Spicentice Malaysian Rendang sachet 1. Blend the ingredients until the mixture turns into a paste.
Heat oil/low cal spray in a large pan over medium heat and fry the curry paste for 2-3 mins.
Add beef/chicken and cook with a lid on for 5 mins, stirring occasionally.
Next stir in coconut milk, contents of Spicentice Malaysian Rendang sachet 2, lime juice, salt and sugar. Bring to the boil.
Lower heat and cover pan with lid. Cook for 90 mins, or until meat is cooked through and tender.
Finally, season to taste and garnish with fresh coriander.
650g Lamb/4 Chicken Breasts (chopped)
4 Onions (chopped)
Coconut Milk (1 tin/400ml)
5 Garlic Cloves (crushed)
2 inch piece Ginger (chopped)
1 tsp Salt
3 tsp Sugar
3 tbsp Cooking Oil/Low Cal spray
Fresh Coriander (chopped – garnish)
Why not try with firm tofu/soya pieces?