As the heat comes from the chillis you can adjust as you see fit, but I like it on the pokey side. Just remember that capsaicin is fat soluble, so when combined with the creamed coconut it will always be a little milder than you expect. Isn't that a great fact? I'll wait while you write that down.
You will need:
2-3 finger chillis, preferrably green but no biggie
2-3 chopped spring onions
1/3 block creamed coconut
handful chopped coriander (precisely the amount provided in a Tesco herb bag, or about 2 tbsp chopped)
handful chopped mint (same amount)
lemon juice
sesame seeds (optional, I like the crunch they give)
salt
vegetable oil
chilli flakes or chilli oil (optional)
Put everything except the vegetable oil and chilli flakes into a food processor.
Check for seasoning, and add chilli flakes or oil if you want it a bit hotter.
Spoon into a container, and keep refrigerated.
I just cooked the chicken in a wok with some onions and added a small amount of chilli pesto and some salad leaves (for greenery, I'm nothing if not aesthetic), then served with some re-hydrated rice noodles which had more of the chilli pesto stirred through.
If you're feeling a little adventurous put a couple of teaspoons in a mug and top with boiling water. Great for when you've got a bit of a cold, and way better than lemsip. Lemsip is rank.
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