Rendang Curry Paste
This incredible curry paste packs a huge flavour punch when used to make Rendang curries. Rendang originated in Indonesia but is now more often thought of as a Malaysian dish. They tend to be slow cooked, coconut milk based curries which are rather spicy but with complex, deep, layers of flavour.
Makes roughly 300g
Ingredients
- 1½ teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon powdered cardamom (Or grind the seeds from cardamom pods)
- ¼ teaspoon powdered cloves
- ¼ teaspoon powdered nutmeg
- roughly 10 fresh red Thai chillies, stem removed and roughly chopped - 25g prepared weight (Or use equivalent weight of supermarket red chillies.)
- 1 medium onion, roughly 150g, peeled and roughly chopped
- 10 large cloves of garlic, peeled (40g prepared weight)
- 30g lemongrass, outer leaves removed, trimmed and and roughly chopped - 25g trimmed weight, 2-3 stalks. (Or use equivalent lemon grass paste. See bottle for details.)
- 30g galangal, sliced – no need to peel. (Or use equivalent galangal paste. See bottle for details.)
- 25g ginger, sliced – no need to peel. (Or use equivalent ginger paste. See bottle for details.)
- ½ teaspoon ground white pepper (Or replace with ground black peppercorns)
- ½ teaspoon fine salt
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Prepare the vegetables and transfer them all to the food processor with the white pepper and salt:
- chillies, remove stems and roughly slice. If you do not like your curries too hot, remove the seeds as well
- onion, peel and roughly chop
- garlic cloves, peel
- lemongrass, trim and roughly chop
- galangal, sliced (no need to peel)
- ginger, sliced (no need to peel)
- ground white pepper
- fine salt.
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Blitz until smooth. You may need to stop the processor from time to time and scrape down the sides of the jug/bowl.
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Heat a frying pan to medium hot and add the spices:
- turmeric
- coriander
- cumin
- coriander
- cloves
- nutmeg.
Cook for 10 – 15 seconds, stirring, until fragrant. Add to the food processor.
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Blitz again until the paste is thoroughly mixed and very smooth. You may need to stop the processor from time to time and scrape down the sides of the jug/bowl.
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Transfer to a sterilised jam jar, seal and store in the fridge.
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Alternatively this paste freezes really well. I use 100g in my Beef Rendang Curry for 4 people and always make at least a double portion of the paste. I weigh it into 100g portions and freeze. I freeze them in silicone muffin trays and transfer the frozen pastes to bags when solid.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- food processor
- frying pan