malaysian

Following our recent trip to the jungles of Borneo (and a fun visit to a giant spice market) we have just cooked up another batch of Rendang curry. Intense flavours, creamy coconut, there's no mistaking the lemongrass, galangal and warming spices in this curry. We've found a proper Rendang curry quite difficult to recreate in the past, but armed with our new stash of spices we think this might be our best yet. You can use this sauce as it is, just put some meat or veggies in and serve with sticky rice. But to get the best out of this sauce, it needs to be cooked down until just a thick layer coats your meat or veggies.  

• Heat: - Mild - 3/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Free from gluten, nuts (although made in an environment where peanuts may have been present), added sugar, chemicals & preservatives

  Ingredients: Coconut milk (37.0%), Onions, water, Rendang curry paste (12.8%) [Garlic, Dried Red Chilli, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime peel, black pepper, mixed spices], vegetable oil, ginger, garlic, cider vinegar, galangal, lemongrass powder, salt For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 771kj, 186kcal; Fat 16.0g of which saturates 6.8g; Carbohydrates 7.2g of which sugars 3.0g; Fibre 3.2g; Protein 1.9g; Salt 2.3g