thetimes.co.uk - Coconut milk has a gentle effect on fish, rendering it creamy and luscious. In this dish, when the coconut milk is flavoured with ginger, lemongrass, chilli and Thai fish sauce, there is plenty of excitement too. The brew could be made in advance and the noodles soaked, both ready on stand-by for quickly finished dish. The sauce is salty, sour, creamy and with snaps of chilli heat, rounded off by coriander. So good and so easy.
Serves: 2 Prep: 15 min Cook: 35 min
Ingredients; 100g onion; 1 tbsp flavourless oil; ½ big red chilli, 5g; 1 plump lemongrass stalk; 15g
No comments:
Post a Comment