Jeremy Pang served up a tasty lamb rendang curry on Ainsley’s Food We Love.

The ingredients are: vegetable oil for cooking, 600g lamb neck fillet/lamb shoulder/leg meat diced, 1 tbsp turmeric, 1 tbsp chilli powder, 5-6 tbsp toasted desiccated coconut, 1 stalk lemongrass, bruised and sliced in half, 6-10 kaffir lime leaves and roughly chopped coriander leaves to garnish.

For the paste: 5 Thai shallots/1 large red onion, 1/2 thumb galangal/ginger, 3 stalks lemongrass, 5 cloves garlic, peeled, 1/2 thumb ginger and 10 dried chillies, soaked in warm water and deseeded.

For the stock: 1 tin coconut milk, 200ml chicken stock or water, 1 tbsp tamarind paste, 1 tbsp palm sugar, 1/2 tsp sea salt(or to taste).

See recipes by Jeremy in his book titled: School of Wok – Hong Kong Diner Book by Jeremy Pang available from Amazon now.