Iris' Cambodian Chicken Rendang

My Cambodian Chicken Rendang is made with free range chicken, fresh lemongrass, Kaffir lime leaves, galangal, garlic, coconut, and shrimp paste.I learned this dish from a Cambodian chef that cooked for my office when I worked in Phnomh Penh. I loved her way of cooking because of her use of fresh ingredients and this Rendang was my favourite dish.  This is a meal I'm always pleased to cook for my family and friends.  

Cooked with ❤️ by Iris

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Preparation, open pouch before reheating;
  Step 1 - Defrost in microwave or fridge overnight
  Step 2 - Microwave until hot (approx 3mins)
  
  🌶 This meal has a spice level of “mild”
  🍙 Best served with steamed rice - get yours here
  
  Ingredients:
  Free range chicken, coconut, lemongrass, galangal, kaffir lime leaf, dried chilli (not spicy), garlic, shrimp paste (Crustacean), coconut sugar, salt, fish sauce, soy sauce
  
  Contains: Soy, Fish, Gluten, Crustacean
  

• Hi, I'm Iris!

  I'm originally from Cambodia. My first memory of connecting with food was when I was little and my mum was always busy in her shop, so she left the house work and cooking to me. As the eldest child in the family, I had to learn to cook and did the shopping as guided by mum. I remember I learnt to cook my first curry chicken when I was just 12 years old.

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