Malay Rendang Curry Pack

1. Empty the contents of the pack into a pan with 300ml water, 120g coconut cream, 200g (1/2 tin) chopped tomatoes and 1tsp sugar. Gently simmer for 10 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover and simmer until cooked.
3. Season and garnish with dry toasted coconut.

1. Empty the pack into a pan with 175ml water, 60g coconut cream, 100g tinned chopped tomatoes and 1/2 tsp sugar.
2. Simmer for 10 minutes. Add 500g ingredients of your choice.
3. Mix well, cover, and gently cook.
4. Season and garnish with dry toasted coconut.

Curry Paste (Lemongrass, Garlic, Salt, Shallot, Dried red Chilli, Galangal, Coriander, Cumin, Kaffir Lime Peel, Cardamom, Cinnamon, Mace), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Lemongrass, Desiccated Coconut, Garlic Flakes (E220, SULPHITES), Turmeric, Star Anise, Spices.

Allergens in BOLD

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Serves 4-6. Per 100g.

Energy (KJ) 1127.1
Energy (kcal) 282.1
Fat (g) 13.9
Of which saturates (g) 7.5
Carbohydrate (g) 34.1
Of which Sugars (g) 5.4
Dietary Fibre (g) 12.6
Protein (g) 6.5
Salt (g) 5.6

Serves 2-3. Per 100g.

Energy (KJ) 644.5
Energy (kcal) 160.4
Fat (g) 8.2
Of which saturates (g) 4.9
Carbohydrate (g) 18.4
Of which Sugars (g) 3
Dietary Fibre (g) 7.3
Protein (g) 3.7
Salt (g) 3.9

Store in the fridge on delivery. This Curry Pack will last 3 weeks in the fridge or 6 months in the freezer.