The spicy dish gets a lighter, healthier twist. MANFRED THAM shares his recipe for a fast, delightful meal.
200g Borges Fusilli Pasta 10g Gold Ribbon desiccated coconut 1 tbsp vegetable oil 300g boneless chicken flllet or thigh, cut into 3cm cubes 1 stalk lemongrass stalk, pounded lightly and halved lengthwise 3 kaffir lime leaves 1 packet Dancing Chef Padang Rendang Paste 150ml Emmi Greek Style Yogurt Natural 150ml water.
1 Cook the pasta until al dente, following the instructions on the packet.
2 Toast the desiccated coconut in a dry pan over medium heat until completely brown. Set aside.
3 Heat the oil in the pan. Sear the chicken for 4min each side, until well-browned but not cooked through. Remove from heat and set aside.
4 In a dry pan, cook the lemongrass and kaffir lime leaves for 1min, until fragrant.
5 Add the rendang paste and cook for 3min. Turn off the heat and cool. Stir in the yogurt and water.
6 Bring the mixture to the boil and add the seared chicken. Simmer over low heat for 10min until the sauce thickens.
7 Stir in the toasted coconut and serve the rendang over the pasta.