Rendang Curry Paste (Vegetarian)

(Net weight: 120g)


Vegetable oil, vegetarian curry powder, chili, lemongrass, galangal, turmeric, ginger, salt, turmeric leaf, sugar.




200ml water
300g vegetarian mutton
2 potatoes (cubed)
50g shredded coconut
200ml thick coconut milk
1-2 pcs Kaffir lime leaves (finely shredded)

Cooking method:

1. Stir fry the shredded coconut in the hot wok without oil over a low heat until aromatic & golden brown. Dish out.
2. Deep fry the potatoes in the hot oil until golden brown. Remove, drain well and leave aside.
3. Heat up 1 tbsp oil in the hot wok, add the paste and stir fry over a low heat for awhile. Add in vegetarian mutton and potatoes, toss well.
4. Pour in water and coconut milk, bring to the boil. Simmer over a low heat until the curry gravy is almost absorbed. Add in shredded coconut, stir fry to mix well. May add in shredded kaffir lime leaves as prefers. Serve hot.

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


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