Curry Paste Rendang Curry 240g

Bring Malaysian-inspired flavour to your kitchen with Turban Chopsticks Rendang Curry Paste. This rich, fragrant paste combines aromatic spices and herbs for a versatile curry base you can use with protein, tofu, mushrooms, or vegetables.

• Pack size: One 240g jar makes eight 30g servings.
• Dietary details: Natural, gluten free, vegan, and nut free.
• Made in: Australian made with Australian canola oil.
• Key flavours: Lemongrass, garlic, chilli, galangal, ginger, tamarind, kaffir lime, pandan, turmeric, and roasted spices.

Sauté your chosen ingredients with the paste, then add coconut milk and cook until tender. Toasted desiccated coconut adds extra texture and helps thicken the curry. Serve over steamed rice with fresh coriander and chilli.

You can also use the paste as a marinade for protein or vegetables. Stir it through coconut yoghurt to create a fragrant dressing for grilled meat and vegetables. For flexible cooking, prepare the curry in a pressure cooker or slow cooker.

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!