Malaysian Traditional Rendang Dry Curry Paste for Meat (Net Wt 200g/7oz) by Tean's Gourmet

I learned about this paste from Flo Lum's vlog, whose Asian mom switched from making it from scratch to using this paste. My family and I love international spicy foods, but making rendang from scratch is an all day process. I still added a cinnamon stick, some lemon grass and tamarind paste, and some toasted, ground coconut, and few hot chilis, which was easy. It was delicious. One of these days I'll try it with chicken.

Great flavor and easy to cook with authentic taste. The only minor thing is that this is spicy, but good. It may be too spicy for some folks. I recommend that you taste it first before you add the whole pack. I also recommend you sautéed some shallots and lemongrass if you want more flavor. Remember to cook it uncover in the last 20 min. to reduce the curry. This is a dry curry so you want it to be thick. I used top round because it’s cheap and great for long cook style, and coconut cream rather than milk for optimal results. I wish they sell multipacks.

I wish I could give more stars! This curry paste was recommended by a friend and it’s become my favorite. The flavors and spiciness are deeper than the other curries I’ve bought on Amazon. Highly recommend.

Makes for a great tasting rendang but extremely spicy. Use sparingly until you learn your limits.

I had looked at recipes in the past, but the spice most mixture is just too much work. Went by the great reviews and wasn't disappointed. Flavor is great! A little spicy, but it's better with white rice. I used it in the instant pot, so the meat was really tender. I didn't have the time or patience to reduce the sauce down, but it was still nowhere near being the thick dry curry style. Flavor was on point and that's all that matters to me. Ordering this again right now. Great stuff and I'm so happy I can order this online!!

Really yummy! We had a friend bring us rendang paste from Malaysia and have been looking for some ever since. This hits the spot!

I was so excited to try this dish and it smelled so good when cooking but after eating my first bite I couldn't eat any more because it was way too hot for me. I don't love spicy food, just mild spicyness. I guess I didn't realize how hot it would be. I saved what was left and will give it to my dad who loves spicy food. He will love it.

The first time I tasted curry was 23 years ago in Seattle, at the Rasha restaurant on 1st Ave. I fell immediately in love and cook it several times a month. The dish, that was chosen for me by a friend, contained curry and lemon grass. I've never been able to duplicate it UNTIL NOW. This packet of heaven is so easy to prepare and absolutely delicious.