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Rendang Paste

This recipe takes a little more love, but its full-on flavour is your reward.
To cook: cube approx 1.25kg of beef shin, chuck, cheek or lamb meat. Sauté meat in a heavy pot with oil and paste on medium heat. Stir every 15 minutes until you see meat cooked on the outside. Add 700ml of coconut milk and continue cooking on low heat for 1 1/2 - 2 hours. Curry is ready when meat is tender. Season to taste and serve!

Packed with locally sourced ingredients, preservatives free, no artificial colours or flavors, gluten, nut, dairy free and vegan friendly.

INGREDIENTS: Galangal ginger, Onion, Garlic, Chilli, Lemongrass, Kaffir lime leaves, Turmeric ginger, Canola oil, Mixed spice, Sea salt, Cumin, Cloves.

Serves: 3-4