Rendang curry paste, toasted coconut with bright lemongrass and spices
A rich, coconutty curry paste packed with toasted coconut (kerisik), lemongrass, lime leaf and fragrant spices like cinnamon, cloves, star anise and cardamom. Deep, bold, and utterly moreish.
How to cook:
Sear your protein of choice, then add the whole jar with 300 ml of water. Simmer gently until the sauce reduces and coats everything beautifully.
For tender beef, slow cook then finish on the pan to reduce. For chicken, cook for around 30 minutes. For prawns or tofu, just a quick 10 minutes does the trick.
