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This was traditionally a slow cook process with spices developed before the advent of refrigerators in order to preserve meat for up to four weeks. The cooking time for this wonderful curry depends on the quality of main ingredient, the thickness of the chunks (or slices) you cut and how tender you like it. As with most of our curry pastes, we package the chilli separately so you can add as much/little during cooking to make it as hot/mild as you like. Traditionally served with jasmine rice. This paste has no added salt, sugar or preservatives and is gluten (if you do not add the optional dark soy sauce) and dairy free.

Allergens in bold
Sachets of Rendang paste, lemon grass, lime leaves, star anise, cinnamon bark, creamed coconut block, dark soy sauce, desiccated coconut, palm sugar and chilli flakes.

Onion, lemon grass, creamed coconut block, candle nuts,  galanggal, ginger, garlic, coriander, cinnamon stick, desiccated coconut, rapeseed oil, star anise, dried red chillies, dark soy sauce (wheat, soya), cumin, fennel, turmeric, lime leaves.

Main ingredient (e.g. Beef, chicken), stock, salt
Jasmine Rice (See “Cooking Methods” for recipes and quantities)

Garnish ­Coriander leaves, Red chillies

Per Serving (i.e. person)
Energy: 743kJ/178kcal;  Fat: Total 14g, Saturated 8.9g; Carbohydrate: 8.6g, Sugars 3.7g; Fibre 3.0g; Protein 3.2g; Salt 0.38g

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