Suitable for vegan.
Blitz the paste ingredients with a little water until it resembles a paste.
Heat 4 tbsp of oil in a pan and add a cinnamon stick and 4 dried red chillies. Add in the paste and cook until aromatic (1-2 mins).
Add the Naked Teriyaki No Beef Strips and cook for about 5 mins, before adding the coconut milk, water and lemongrass.
Taste and adjust flavour as necessary – add some soy sauce and tamarind paste for colour; sugar, salt or lime for flavour and balance.
Simmer for 10 mins until the sauce has thickened.
Separately, toast up 4 tbsp of desiccated coconut oil in the oven or a pan, and add to the Rendang sauce.
Serve hot with boiled rice and garnish with a squeeze of lime and sprig of coriander.
RECIPE CREATED BY NAKED FAN, @Anishas_kitchen (Instagram)