ASIAN COOKING PASTES · ORGANIC
Mekhala Organic Rendang Paste
USDA OrganicVeganGluten-FreeNon-GMOOIL FREENo ADDed Sugar
Rendang is one of the world’s great dishes — a slow-cooked Indonesian dry curry of extraordinary depth, where lemongrass, galangal, turmeric and chilli meld together into something rich, caramelized and completely unforgettable. Based on our co-founder’s treasured 40-year old family recipe, Mekhala’s Organic Rendang Paste brings that full flavor home, stone-ground in Chiang Mai from USDA Certified Organic ingredients. No shrimp paste. No palm oil. No allergens. Just an authentic, plant-based paste that does all the heavy lifting for you.
Spice Level 3 / 3 – SPICY
$7.99
size: Pack of 1
Pack Of 1
$7.99
Pack Of 6
$36.99
Thai Curry -
6 Pack
Thai-Vietnamese Variety 6-Pack
Free from: Fish sauce · Shrimp paste · Gluten · MSG · Artificial additives · Oil · Added Sugar · Dairy · Eggs
ABOUT THIS PRODUCT
An Indonesian Staple — Any Day of the Week
Rendang is a slow-cooked Indonesian dry curry of extraordinary depth — a dish where lemongrass, galangal, turmeric and chilli meld together over hours into something rich, caramelized and completely unforgettable. Widely regarded as one of the world’s most flavorful dishes, it is the kind of cooking that rewards patience. Mekhala’s Organic Rendang Paste brings that full flavour home without the hours of grinding.
Mekhala’s Rendang Paste is stone-ground in small batches in Chiang Mai using USDA Certified Organic lemongrass, galangal, ginger, turmeric, chillies, garlic and lime leaves. Unlike conventional rendang pastes — which almost universally contain shrimp paste — Mekhala’s is 100% vegan and Top-9 Allergen Free: no soy, no gluten, no nuts, no dairy, no eggs, no fish, no shellfish. It is also keto and paleo friendly, with no refined sugar and no palm oil.
The paste comes in a reusable glass jar, stone-ground to preserve the aromatic volatile oils that make rendang what it is. Use it for a classic slow-cooked rendang, a quick weeknight curry, a bold marinade, or spooned over rice. The paste holds it all together.
SIMPLE TO MAKE
From jar to bowl in under 15 minutes
1
Fry the Paste
Add 2–3 tablespoons of Rendang Paste to a heavy pot or wok over medium heat. Fry for 1–2 minutes until fragrant and the colour deepens. This step unlocks the full aromatics of the lemongrass, galangal and turmeric.
2
Add Your Protein & Coconut Milk
Add your protein — beef, chicken, jackfruit, tofu, or tempeh — and coat well in the paste. Pour in a can of full-fat coconut milk. Bring to a simmer.
3
Cook Low & Slow
For classic rendang: simmer uncovered on low heat for 1.5–2 hours, stirring occasionally, until the liquid reduces and the sauce caramelises onto the protein. For a quick curry: simmer 20–30 minutes and serve.
Paste vs. Sauce: This is a concentrated cooking paste — not a ready-to-eat sauce. It needs coconut milk or broth to create the final dish. One jar makes 4–6 full portions when used at 2–3 tablespoons per batch.
Ingredients & Nutrition
WHAT’s INSIDE
- Water
- Dried Red Chilli✓ Organic
- Jasmine Rice Vinegar
✓ Organic(Brown Rice, Water) - Lemongrass✓ Organic
- Shallots✓ Organic
- Galangal✓ Organic
- Himalayan Pink Salt
- Turmeric✓ Organic
- Red Chilli✓ Organic
- Spices✓ Organic
✓ No fish sauce. ✓ No shrimp paste. ✓ No MSG. ✓ No Added sugar. ✓ No artificial coloring or preservatives. ✓ Gluten-free.
Please verify the current label for the most accurate and up-to-date ingredient information.
NUTRITION FACTS
Nutrition Facts
Serving Size: 1 Tsp (6g)
Servings per container: 17
VERSATILITY
Not just for slow-cooked rendang
🥩
Classic Beef Rendang
Slow-cook beef with paste and coconut milk for 1.5–2 hrs until rich and caramelised. The definitive rendang.
🌱
Jackfruit Rendang
A vegan showstopper. Young jackfruit soaks up every drop of flavour and mimics pulled meat beautifully.
🍗
Chicken Rendang
Quicker cook time than beef — 45 minutes to an equally rich and aromatic result.
🫘
Tofu & Tempeh
Press tofu, marinate overnight in the paste, then pan-fry or bake for intense flavour with a golden crust.
🥘
Quick Rendang Curry
Fry paste 2 min, add coconut milk and simmer 20 min for a weeknight-friendly rich curry sauce.
🥣
Marinade
Rub over meat or vegetables, marinate overnight, then grill or roast. A deeply aromatic crust every time.
Paste vs. Sauce: This is a concentrated curry paste — not a ready-to-eat sauce. It needs coconut milk (or another liquid) to create the final dish. One jar makes 4–6 full curries when used at 1–2 tablespoons per serving.
COMPLETE YOUR DISH
Pairs well with
EXPLORE THE RANGE
How Mekhala Rendang Paste compares
Every Mekhala paste is USDA Organic, vegan, gluten-free and made without nasties or preservatives. Here’s how Rendang fits into the range — and how to choose the right paste for what you’re cooking.
| 🍳 Rendang | 🍊 Red Curry | 🍜 Vegan Laksa | 🌿 Thai Basil Garlic | |
|---|---|---|---|---|
| Cuisine | Indonesian | Thai | Malaysian | Thai |
| Spice Level | 🌶🌶🌶 Hot | 🌶🌶 Medium | 🌶🌶 Medium | — No heat |
| Flavor Profile | Rich, caramelized, deeply warming | Bold, aromatic, slightly smoky | Creamy, fragrant, coconut-forward | Fresh, herby, punchy garlic |
| Key Aromatics | Lemongrass, galangal, chilli, turmeric | Galangal, lemongrass, dried red chilli | Lemongrass, galangal, turmeric, lime | Thai holy basil, garlic, sweet basil |
| Best Protein | Beef, jackfruit, chicken, tofu | Chicken, tofu, prawns, pork | Tofu, noodles, chicken, shrimp | Chicken, tofu, eggs, any protein |
| Cook Style | Slow-cook 1.5–2 hrs or quick 20 min | Quick curry, 20 min | Soup or noodle broth, 15 min | Stir-fry or condiment, 10 min |
| Best For | Weekend showpiece or weeknight curry | Everyday go-to curry | Noodle soups & laksa bowls | Stir-fries, rice bowls, dipping |
Customers are saying
Delicious!
Yummy! Made a lamb and eggplant rendang and it was soooooo good. This great paste made it easy to cook up.
Perfect paste
It's the right stuff. So easy, just follow the simple recommended steps and you'll get a perfect beef rendang.
Delicious!
I made a dish with broccoli, tofu, and mushrooms in coconut milk. One teaspoon was the perfect seasoning and it was delicious! A little pricey but everything is pricy now.
A little pricey but nice!
A little pricey, given the size of the bottle, but this is very good curry. Very flavorful and works well with chicken and beef.
FREQUENTLY ASKED QUESTIONS
Everything you want to know
Can’t find what you’re looking for? Contact us — we’d love to help.
What is Rendang?
Rendang is a slow-cooked dry curry from Indonesia, made with aromatic spices, lemongrass, galangal and coconut milk. It is widely regarded as one of the most flavorful dishes in the world, recognised on UNESCO’s Intangible Cultural Heritage list.
Is Mekhala Rendang Paste vegan?
Yes — 100% vegan and plant-based. Mekhala uses only organic plant ingredients. There is no fish sauce, no shrimp paste, and no animal-derived ingredient of any kind.
Is it suitable for people with food allergies?
Yes — Mekhala Rendang Paste is free from major allergens. If you have a severe allergy, please verify the current label and exercise discretion nonetheless.
Is it keto-friendly or paleo-friendly?
Yes. The paste is low in carbohydrates, contains no grains and no refined sugar — making it compatible with ketogenic, paleo, and Whole30 dietary protocols.
How spicy is Mekhala Rendang Paste?
Mekhala Rendang Paste rates 3 out of 3 on our heat scale — genuinely spicy with a warm, building heat from fresh and dried chillies. Use less paste if cooking for mixed heat tolerances.
How long does Rendang take to cook?
Authentic slow-cooked rendang takes 1.5–2 hours to develop its characteristic deep, caramelized flavor. For a quicker weeknight version, a 20–30 minute simmer produces a rich curry. The paste works for both.
Can I use this paste with vegetables or tofu?
Absolutely. Jackfruit, tofu, tempeh, aubergine, sweet potato and butternut squash all work beautifully with rendang paste. Jackfruit rendang is a popular vegan alternative that closely mimics the texture of pulled meat.
How should I store the paste after opening?
Refrigerate after opening and use within a few weeks. For longer storage, portion into an ice cube tray and freeze. Each cube is a ready portion for your next rendang.
COMPLETE THE PANTRY
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RETAIL
Find Mekhala near you
Mekhala is available at Whole Foods Market, Sprouts, H-E-B, Giant, and select specialty grocery stores across the US. Use the store finder to locate your nearest stockist.
RECIPES
Our Philosophy
At Mekhala, we believe in making great products that we want to use for ourselves and our families. And that means doing the very best we can with what is available.
We ask – what is this going to cost? Our health? Our planet? Our viability?
More often than not, it is immensely challenging to find the best balance. Read on here to find out how we’re doing it!