Not just any curry, this rendang is a perfumed, thick and spicy Indonesian stew made with coconut cream and south east Asian spices. Served with star anise brown rice. Curry how it should be!
Chicken thigh, coconut cream, ginger, garlic, onion, lemongrass, tamarind paste, galangal, almonds, turmeric, shredded coconut, cinnamon, kaffir lime leaves, brown rice, star anise, coriander seed, coriander, coconut chips, carrotsDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
|Servings per package: 1
Serving size: 400g/480g
per Serving 400g
| Average Quantity
per Serving 480g
|Average Quantity per 100 g|
Remove sleeve and clear lid.
Preheat oven to 160°C. Remove lid and warm in oven for 15-20 minutes or until piping hot.
Remove lid and warm in microwave for 3-5 minutes or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.