1. How do I make rendang with this paste?

Sauté 1kg of your chosen protein with the paste until golden, add a 400ml can of coconut milk and cook for 20 minutes, then add 4 tablespoons of toasted desiccated coconut and cook for a further 15 minutes until tender.

2. Is this curry paste vegan and gluten free?

Yes, it's vegan, vegetarian, gluten and dairy free.

3. What's in this curry paste?

Tomatoes, Australian canola oil, onion, water, lemongrass, radish, garlic, chillies, galangal, ginger, salt, black pepper, fresh roasted spices, tamarind, kaffir lime, pandan, turmeric powder and raw sugar.

4. Can I use this paste for something other than rendang?

Yes, use it as a marinade for grilled protein or vegetables, or stir it through coconut yoghurt for a dressing. It also works well in a pressure cooker or slow cooker.

5. How should I store this paste?

Once opened, keep refrigerated and use within 4 weeks, or freeze for up to 3 months.