Rendang Curry Paste
Servings:
Makes approx. 100g
Prep. Time:
5 minutes
Follow this simple recipe to make Rendang curry paste, in less than 5 minutes. Use it to make a traditional Malaysian Rendang, or batch prepare the paste and store in the freezer, for use at a later date.
Ingredients:
- 2 red chillies, seeds removed
- 1 birds eye chilli, seeds removed
- 1 shallot, peeled and quartered
- 2½cm (15g) piece galangal, peeled & roughly chopped
- 2½cm (15g) piece ginger, peeled & roughly chopped
- 2 cloves garlic, peeled
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 cardamon pod
- 1 stick lemongrass, white part only, roughly chopped
Directions:
- Place all the ingredients, in the order listed, into the Spice Grinder and process until you have a coarse paste.
- Store in an airtight container, until ready to use.
Note: The paste can be stored for up to a week in the fridge or can be frozen for use at a later date.
