Instant Rendang Curry Paste

(Net weight: 120g)


Shallot, garlic, vegetable oil, chili, curry powder, lemongrass, galangal, turmeric, salt, sugar.




500g chicken or other meat (cubed) *suitable for other meat*
200ml water
50ml coconut milk
35g grated coconut

Cooking method:

1. Add the paste and a little water into wok, stir fry with small heat for 1 minute.
2. Add 200ml water & chicken, stir fry for 5 minutes with medium heat.
3. Add coconut milk & grated coconut, stir to mix, simmer with lower heat for 15 minutes or until meat is tender. Serve hot.

Per 100g NRV%
Energy 363 kcal (1519kJ) 18%
Protein 5g 8%
Fat 33g 55%
Carbohydrate 12g 4%
Sodium 2056mg 103%

Additional information

Weight 120 kg


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