Rendang Curry Paste

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.


  • 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


  1. Place all the ingredients, in the order listed, into the Spice Grinder and process until you have a coarse paste.
  2. 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.

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