This recipe will make a Lemon grass and coconut paste for use in stir-frys etc. If you want to instead make a sauce, follow the steps below, and then add it to 1 can of boiling coconut milk, stir until it's well mixed and then strain off any solids before pouring over your meal.
Cooking Time
| Prep |
Cooking |
Total |
| 5 mins |
2 mins |
7 mins |
Ingredients
- 25g unsweetened coconut flakes or desiccated coconut
- 2 lemongrass sticks
- -1 red chilli
Method
- Trim and finely chop the lemongrass
- Deseed and chopped the chilli
- Heat a wok over a medium-high heat and, once hot, briefly toast the coconut flakes
- Use a blender (or mortar and pestle) to blend the coconut flakes with the lemon grass, chilli and a small splash of water until it forms a thick paste
- When stir-frying later, add after browning meat, but before adding veg