Kangaroo, Bean and Broccoli Rendang Curry

Kangaroo, Bean and Broccoli Rendang Curry


- 500g diced kangaroo

- Bunch of Green beans

- 1 Broccoli

- 1/2 jar Church farm rendang curry paste

- 400ml Coconut milk / coconut cream

- 2 tbs Ghee

- Handful of Cashews, roughly chopped

- Serving of Basmati rice



1. Heat ghee in a large casserole and fry off the Church Farm Rendang Curry Paste for 5-10 mins.

2. Add the diced kangaroo and stir fry for 2 minutes. Add the coconut milk and combine.

3. Bring to a boil, then reduce the heat, cover with a lid, and simmer gently until very tender (approx 1-2 hours). When there’s about 10 minutes to go add in the broccoli and green beans and cook until your preferred veggie crunch level.

4. Serve with steamed basmati rice, your fave chutney and chopped cashews.


Image & Recipe by Holly Nash APD & Nutritionist @paradise_pantry