A warming blend of red chilli and ginger with sweet notes from the date syrup and molasses. Simple to make with a nice little chilli kick. Rendang is always a family favourite.
Water, Diced Onion *(15.8%), Milled Red Chilli* (12.7%), Granulated Sugar*, Date Syrup*, Sunflower Oil*, Sea Salt, Garlic Puree*, Ginger Puree*, Ground Coriander*, Turmeric Powder*, Molasses*, Acidity Regulator; Citric Acid, Ground Cumin*, Corn Starch, Fennel*, Black Pepper*, Ground Cardamom*, Ground Paprika*, Mixed Spice*, Ground Cloves*
*indicates organic produced.
How To Use
Reduce 1/2 can of coconut cream in a wok until it starts to become oily. Add 1 large finaly diced onion and continually stir until cooked. Mix in 1/2 jar of Geo-Organics Rendang curry paste und fry until aromatic. Add the rest of the coconut cream and 1 can of coconut milk. Add 500g fried tofu (or meat). Add light soy sauce to taste. Reduce to a thicker consistency. Serve with rice and top with fresh coriander.