Vegetarian Rendang Curry

lifestylefood.com.au

Rod Francis

50g butter

75g brown sugar

20 banana shallots

400g asparagus, trimmed

1 block of coconut cream

400ml tin of coconut milk

50g toasted dessicated coconut

vegetable oil for frying

salt and freshly ground black pepper

freshly chopped coriander leaves and jasmine rice, to serve

subheading: For the paste:

1 onion, roughly chopped

2 garlic cloves

2.5cm piece of fresh ginger

6 red chillies (with seeds)

1 tsp ground coriander

1 tbsp tamarind paste

1 tsp turmeric

1 ½ tsp curry powder

1 stalk of lemon grass

pinch of salt

2 tbsp vegetable oil for frying

Note: Ingredients may have been altered from the original.

Directions at lifestylefood.com.au

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