Coconut Sambal
A perfect little side dish with any Thai or in fact any hot curry.
This delicious little thing could be used as a dip...or eaten straight from the bowl as a sort of coconut coleslaw...it is so YUMMY. I love it. I think it is better served after allowing a couple of hours for the flavours to develop. Add more salt or lime juice to taste if you wish...but enjoy...
It is perfect with curries of all sorts, and is fantastic when served with roti or naan. You may want to stock up on coconuts...just sayin. And to be honest, if fresh (albeit old) coconuts are too hard, try using Orgamix shredded coconut. It is not completely the same, but very good none the less.
Need
- 20 Grams fresh ginger peeled
- 20 Grams red onion
- 1 green chilli
- 50 Grams shredded coconut
- Handfuls fresh mint leaves
- 25 Grams coconut milk Recipe
- 1 Teaspoon pink salt flakes BUY
- freshly cracked pepper to taste
- 1 lime, zest and juice
Do
- 1
Place all ingredients into Thermomix bowl and chop 4 sec/speed 5.
- 2
Serve with curries of choice or store in airtight container in the fridge for up to 3 days.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
