Makan Malaysia Vegan rendang curry with mixed mushrooms
Ingredients
- 2 tablespoons Woh Hup Rendang Curry Paste
- 2 sticks of lemongrass
- 600g of assorted mushrooms. For this recipe we used shiitake, oyster, shimeji and king oyster but feel free to experiment with any mushrooms you can find
- 1 medium onion, sliced
- 600ml coconut milk
- 30g of kerisik (desiccated coconut), toasted until brown and then blended or pounded to form a smooth paste
- Salt and sugar to taste
- 4 kaffir lime leaves
![Makan Malaysia Vegan rendang curry with mixed mushrooms pack image](https://wohhupfood.uk/wp-content/uploads/2020/11/WH-Rendang-Curry-Paste-190g-trim-515x1024.png)
“This vegan recipe for rendang deliver deep, delicious and rich flavour. It involves making kerisik (toasted and pounded coconut) which can take time to make but really gives it a rewarding deep flavour, elevating the rendang.” – @makanmalaysiauk
Preparation
- Fry mushrooms in oil on a pan until cooked and slightly brown on the edges. This ensures that the mushrooms in the final dish have a crisp edge, and not slimy.
- Once cooked, remove the mushrooms from the pan and set aside.
- Fry sliced onion in oil, when they start to go translucent, add rendang paste and lemongrass sticks and fry until fragrant.
- Reintroduce the mushrooms into the pan, and add the coconut milk, kerisik and kaffir lime leaves.
- Leave to cook with the lid off for 15 minutes, stir occasionally.
- Season to taste with salt and sugar.
- The final dish will be a thick gravy, not too saucy. If the dish is wet, continue to cook on a low heat until it reduces. Serve with freshly cooked rice.