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Ingredients
4 person(s)
Kangaroo Rendang Curry
- 1000 g kangaroo fillet, diced
- 1 piece Fresh Lemongrass
- 1 piece fresh red chilli
- 1 clove garlic
- 1 heaped tablespoon ginger paste
- 1 bunch spring onions/shallots
- 2 heaped tablespoons Rendang paste
- 150 g coconut milk
- 4 leaves Kaffir lime leaves
- 1 level tbsp peanut oil
- 1 level tbsp brown sugar
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6
35min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
5
Recipe's preparation
- Place lemongrass, chilli, ginger, garlic, kaffir lime leaves and spring onions in TM bowl.Chop 3 secs Speed 7. Scrape down sides. Add oil and Rendang paste 4 mins 120* "Counter-clockwise operation" Speed 2. Add diced kangaroo 5 mins 120* "Counter-clockwise operation" Speed 1. Pour in coconut milk and using simmering basket instead of MC cook 5 mins 100* "Counter-clockwise operation" Speed 1. Mix in brown sugar and continue to cook 10 mins 90* "Counter-clockwise operation" Speed 1. Rest in Thermoserver 5 mins.
Serve with rice
Method
10
Accessories you need
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Simmering basket
buy now -
Spatula TM5/TM6
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11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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