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Rendang Curry Paste

Rendang Curry Paste is a traditional Malaysian recipe (based on Malaysian cookery) for a classic aromatic curry paste that's the basis for Malaysian rendangs . The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Rendang Curry Paste.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Makes:

300g

Rating:

Tags : CurryChilli RecipesVegan RecipesSpice RecipesFusion RecipesFusion Recipes

Rendang is the classic Malaysian curry. It's flavour profile is dependent on making a high quality paste. This is recipe recreates the essence of that spice paste (there are a lot of ingredients) so you can add it to your dishes and generate the authentic rendang flavour. Indeed, though beef rendang is probably the most commonly known version this spice paste is versatile and goes just as well with pork, fowl and fish dishes as it does with red meat. Though some of the ingredients can be hard to source, it freezes well so you can prepare a large batch and store for later.

Ingredients:

1½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp powdered cardamom (Or grind the seeds from cardamom pods)
¼ tsp powdered cloves
¼ tsp powdered nutmeg
10 fresh red Thai birds eye chillies, stem removed and coarsely chopped (25g prepared weight)
1 medium onion (about 150g) peeled and coarsely chopped
10 large garlic cloves, peeled
30g (2-3 stalks) lemongrass, outer layers removed, cores trimmed and and coarsely chopped
30g galangal, sliced (no need to peel)
25g ginger, sliced (no need to peel)
½ tsp ground white pepper
½ tsp fine sea salt

Method:

Combine the chillies, onion, garlic, lemongrass, galangal and ginger in a food processor. Season with the ground white pepper and sea salt. Pulse to chop, then run the motor until you have a smooth paste (you will need to scrape down the sides of the food processor occasionally). If the mixtuer is too thick, add a little water.

Place a dry non-stic frying pan over medium heat. When hot add the turmeric, coriander, cumin, coriander, cloves and nutmeg. Stir-fry for 10-15 seconds until aromatic. Take off the heat and stir into the paste mixutre.

Either transfer into a sterilized jar and stor in the refrigerator or divide into 100g portions and freeze.