Ingredients

• 2 packages Phil’s Finest Lao-Style Curry Carrot Ground Beef
• 1 Homiah Indonesian Rendang Spice Kit
• 1 egg yolk
• 8 oz (225g) dried spaghetti
• 4 tablespoons (60ml) neutral oil
• 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water
• 1 egg yolk
• 1/4 cup (30g) grated parmesan

Method

1. In a large bowl, combine 1 pack (14 oz) Phil's Finest Lao Curry and one egg yolk, then portion into 12-15 pieces (roughly 1 oz. each) and roll them into balls. 
2. Pour oil into a skillet or pan, and place over medium-high heat. When the oil just starts to smoke, add the meatballs in to sear for 4-6 minutes. When done, set aside.
3. In a clean pan, pour the Homiah Rendang Spice Kit in and saute for 3 minutes over medium-high heat. Add in the coconut milk and water, bring to a simmer, and add the meatballs back into the pan. Turn the heat down to low, and let simmer covered for 15 minutes. 
4. Meanwhile, bring a pot of well-salted water to a boil. Add the spaghetti into the water to cook until al dente, then drain out the pasta, reserving a cup of pasta water.
5. Add the pasta to the rendang sauce and meatballs, giving it a gentle toss until the pasta is slick with sauce, adding pasta water if the sauce is too thick.
6. When done, portion the pasta into bowls, and top with a blizzard of grated parmesan cheese. Serves 4!