Quorn rendang curry
by Deena Kakaya
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Ingredients
Frozen
300g of Quorn chicken pieces, frozen
Store Cupboard
400ml of coconut milk
4 tbsp of desiccated coconut
salt
1 tbsp of black sesame seeds, heaped
Spices & Dried Herbs
1 tsp ginger paste
2 tsp lemongrass paste
4 1/2 dried red chillies
1/2 tsp ground turmeric
2 kaffir lime leaves
5 cardamom pods
1 cinnamon stick
1/4 tsp turmeric
Speciality Ingredients
1 tsp galangal paste
2 tbsp of tamarind paste
Fruit & Vegetables
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 limes, zested
spring onions, chopped
4 carrots, julienned
1 red onion
Salad & Fresh Herbs
coriander, chopped
Oils & Vinegars
2 tbsp of oil
1 tbsp of sesame oil