Making ready Rendang Chicken Curry safely

It is very important to prepare food safely to help cease dangerous bacteria from spreading and growing. You may take some steps to assist protect yourself and your family from the unfold of harmful bacteria.
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Wash your arms

Your fingers can easily spread bacteria across the kitchen and onto meals. It's necessary to all the time wash your hands totally with soap and warm water:

before starting to prepare food
after touching raw food such as meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your palms thoroughly as properly, as a result of wet palms spread bacteria more simply.
Maintain worktops clear

Earlier than you start making ready food, it’s essential worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you will need to wash them totally.

You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.


Rendang Chicken Curry
Rendang Chicken Curry

Before you jump to Rendang Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to rendang chicken curry recipe. To make rendang chicken curry you need 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Rendang Chicken Curry:
  1. Use 2 tbsp ready-made Rendang curry paste
  2. Prepare 2 chicken breasts cut into small cubes or strips
  3. Use 400 ml tin coconut milk
  4. Take 2 kaffir lime leaves
  5. Get 2 tbsp Thai fish sauce
  6. Prepare 2 tbsp palm sugar
  7. Use 1 handful green beans (trimmed, chopped half)
  8. Use 1 carrot (cut about 4-5 cm long)
  9. You need 1 big red chilli
Instructions to make Rendang Chicken Curry:
  1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Put rice on to cook and add carrots to par boil for five mins.
  3. Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
  4. Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.
  5. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  6. To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.

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