Text Manfred Tham Photography Darren Chang Art Direction & Styling Diane Ng
200g Borges Fusilli Pasta
10g Finest Quality desiccated coconut
1 tbsp vegetable oil
300g boneless chicken fillet or thigh, cut into 3cm cubes
1 stalk lemongrass stalk, pounded lightly and halved lengthwise
3 kaffir lime leaves
1 packet Dancing Chef Pandang Rendang paste
150ml Emmi Greek yogurt
Salt and pepper, to taste
1 Cook the pasta until al dente, following the instructions on the packet.
2 Toast the dessicated coconut in a dry pan set over medium heat, until completely brown. Set aside.
3 Heat the oil the pan. Sear the chicken for about 4min each side, until well-browned but not cooked through. Remove from heat and set aside.
4 In a clean and dry pan, cook the lemongrass and kaffir lime leaves for about 1min, until fragrant.
5 Add the rendang paste and cook for 3mins. Turn off the heat and cool completely. Then stir in the yogurt and water.
6 Bring the mixture to the boil and add the seared chicken. Simmer on low heat for about 10mins until the meat is cooked through and the sauce thickens.
7 Add the toasted coconut and serve the rendang on the pasta.