Paste for Rendang – Authentic Indonesian Curry

Rendang, also known as Padang Beef or Dry Curry, refers both to the dish and the cooking technique: slowly braising meat in spices and coconut milk until tender, then reducing the sauce until it clings to every bite. Unlike regular curries with plenty of gravy, Rendang is all about concentration of flavor.

It works beautifully with chicken, pork, beef, or lamb. The long cooking time infuses every fiber of the meat with deep spice aromas, while the coconut milk reduction creates a fragrant, satisfying finish. No wonder Rendang has been praised as the world’s No.1 food.

Now you can enjoy this classic in your own kitchen—with Tean’s Gourmet Paste for Rendang, just 25 minutes to serve! Rich, bold, and full of spice and coconut cream, it’s hearty, fiery, and irresistibly good with rice.

Cooking Method

1. Heat 1 pack of Tean’s Gourmet Rendang Paste with 2 tbsp cooking oil.

2. Add 1.3 kg meat and stir-fry for about 5 minutes.

3. Pour in 400 ml water, simmer for 15 minutes, then add 150 ml coconut milk and bring to a boil.

4. When the sauce thickens, stir in 30 g grated coconut for 3 minutes. Serve hot and enjoy.

Tip: Adjust coconut milk or cooking time to your preference—longer reduction gives a bolder, thicker curry, while extra coconut milk makes it milder and creamier.