Heritage Curry Paste & Sauces

Laksa Paste -

This is a super-easy way to make laksa, either vegan, with poultry, or seafood.
To cook: sauté paste in a pot until fragrant. Add veggies of your choice, tofu, chicken or seafood and stir through. Add a litre of coconut milk, bring to the boil then let gently simmer for 20-30 mins. Serve with rice sticks or egg noodles, topped with plenty of fresh herbs.
Dig in!

Packed with locally sourced ingredients, preservatives free, no artificial colours or flavors, gluten, nut, dairy free and vegan friendly.

INGREDIENTS: Chilli, Onion, Galangal ginger, Turmeric ginger, Lemongrass, Vietnamese mint, Sea salt, Garlic, Canola oil.

Rendang Paste -

This recipe takes a little more love, but its full-on flavour is your reward.
To cook: cube approx 1.25kg of beef shin, chuck, cheek or lamb meat. Sauté meat in a heavy pot with oil and paste on medium heat. Stir every 15 minutes until you see meat cooked on the outside. Add 700ml of coconut milk and continue cooking on low heat for 1 1/2 - 2 hours. Curry is ready when meat is tender. Season to taste and serve!

Packed with locally sourced ingredients, preservatives free, no artificial colours or flavors, gluten, nut, dairy free and vegan friendly.

INGREDIENTS: Galangal ginger, Onion, Garlic, Chilli, Lemongrass, Kaffir lime leaves, Turmeric ginger, Canola oil, Mixed spice, Sea salt, Cumin, Cloves.

Balinese Satay Sauce - 

My kids used to lick their plates clean when I made this.

It's tangy, spicy and packs a punch. Drizzle over your salads or use it as a dip with your meat skewers. You'll need more than one jar in your pantry!

Packed with locally sourced ingredients, preservatives free, no artificial colours or flavours, gluten, dairy free and vegan friendly.

INGREDIENTS: Red Chilli, lemongrass, kaffir lime leaves, peanuts, garlic, coconut cream, lime juice, brown sugar, tamarind pulp, salt, Australian canola oil.