Rendang Curry

Suitable for vegan.

SERVES 4 | PREP 10 mins | COOK 25 mins


  • 2 packs Naked Without the Moo Teriyaki No Beef Strips

  • 4 tbsp of oil
  • 1 cinnamon stick
  • 4 red chillies
  • 1 cup of coconut milk
  • 1 cup of water
  • 2 bruised lemongrass
  • Splash of soy sauce
  • Sugar, salt, tamarind or lime. Juice – as needed.
  • 4 tbsp of desiccated coconut 

    Paste Ingredients

  • 1 lemongrass (white part)
  • 4 garlic cloves
  • Inch of ginger/galangal
  • 1 white onion


  • 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)

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