Rendang Curry
Ingredients
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6 spring onions, trimmed
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3 stalks fresh lemongrass, removed of outer layers and trimmed to white fleshy part
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2 red bell peppers, seeded and stalk removed
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2 heads of garlic, cloves peeled
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75 gram (3 ounce) ginger, peeled
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50 gram (2 ounce) coconut sugar or brown sugar
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3 tablespoons tamarind concentrate (paste)
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2 teaspoon Cinnamon Ground
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1 teaspoon Chilli Flakes
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1 1/2 teaspoon Turmeric Powder
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1 teaspoon Ground Coriander
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1 teaspoon Sea Salt
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1/2 teaspoon Ground Cloves
Key Products
Instructions
- 1 Place all the ingredients in a food processor and blend until almost smooth.
- 2 Store in clean, tightly covered container in refrigerator up to 1 week.