Number of persons: 3-4 persons
Preparation time: 30 min.
Contents:
Bag of green beans (200g)
Red pepper*
Onion
Ginger
Pack of coconut milk (200ml)
Bag of spice paste (90g)
Add yourself:
300g chicken thigh fillet strips
300g (brown) rice
1 tbsp sunflower oil
Preparation method:
1. Cook the rice according to the instructions on the package.
2. Clean the vegetables. Peel and chop the onions. Peel the ginger the size of a cube and chop finely. Cut the pepper into narrow strips and halve them. Remove the ends of the green beans and cut them in half.
3. Heat 1 tbsp sunflower oil in a sauté pan or frying pan and add the spice paste, onion and ginger and fry for 2 minutes. Add the chicken thigh fillet and fry for 5 minutes. Add the peppers and coconut milk and let simmer covered for 8 minutes.
4. In the meantime, bring a pan of water to the boil and cook the green beans for 6-8 minutes at a medium temperature until al dente.
5. Divide the rice, rendang and green beans among the plates.
Variation tip: Sprinkle the rendang with some coconut shavings. Serve with some (sweet and sour) cucumber slices.
Vegetarian tip: Replace the chicken thigh fillet with vegetarian chicken pieces or (pulled) jackfruit.
* = Class I
Ingredients
onion, green beans, coconut milk (coconut extract, water, stabilizer: E415, thickener: E412, emulsifier: E407), red pepper, 11% spice paste (water, rapeseed oil, sugar, onion granules, salt, spices (paprika powder, chili pepper, coriander seed, cumin, cloves, cinnamon, turmeric), galangal puree (galangal, water, salt, vinegar, sunflower oil, citrus fiber), garlic, ginger puree (ginger, water, salt, sunflower oil, acid: citric acid, preservative: E202, stabilizer: E412/E415), lemongrass puree (lemongrass, water, sunflower oil, vinegar, salt, citrus fibre), natural vinegar, lime leaf puree (lime leaf, water, salt, citrus fibre), modified corn starch, tamarind concentrate, coriander leaf, colour: e150a, preservative: e202, thickener: e415), ginger.
this product may contain traces of celery.
