Natural | Gluten Free | Vegan | Nut Free | Australian made.

Made with aromatic spices and herbs, this rich and luscious curry is our take on the famous Malaysian Rendang. Soooo indulgent, our Rendang will take you right back to the authentic street food you’ve been craving.

Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for an excellent dressing over grilled meat and vegetables. This fragrant curry can be cooked in the pressure cooker or slow cooker for delicious results.

Ingredients:

Tomatoes, Australian canola oil (GMO free), onion, water, lemongrass, radish, garlic, chillies, galangal, ginger, salt, black pepper, fresh roasted spices, tamarind, kaffir lime, pandan, turmeric powder and raw sugar.

• When prepared

  Servings per packet: 8
  Serving size: 30 grams

  	Qty p/serve	Qty p/100g
  Energy	239kj	794kj
  Protein	0.7g	2.2g
  Fat, total	4.8g	15.9g
  - Saturated	0.4g	1.2g
  Carbohydrate	2.4g	8.0g
  Sugars	1.2g	4.1g
  Sodium	152mg	506mg

  
  
• Tips:
• Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for an excellent dressing over grilled meat and vegetables. This fragrant curry can be cooked in the pressure cooker or slow cooker for delicious results. Add desiccated coconut to thicken the curry or ground almonds or cashews for a hit of protein.

• • Rendang Curry recipe

    Ingredients needed:

    1 jar RENDANG CURRY PASTE

    1kg of your choice of protein, tofu or mushrooms

    1 can (400ml) of coconut milk

    4 tbsp of toasted desiccated coconut

    A handful of fresh coriander

    Chilli to garnish

    Method:

    1. Sauté protein, tofu or mushrooms along with the paste in a saucepan until golden brown.

    2. Add coconut milk and cook on medium heat for 20 minutes.

    3. Add toasted coconut and cook for another 15 minutes until ingredients are tender.

    4. Garnish with fresh coriander and chilli.

    Serve decadently over steamed rice. Devour immediately!

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