5 cm fresh ginger, peeled
1 small red chilli
10 g fresh parsley or coriander
2 cloves garlic
1 lime, juice and zest
250 g coconut milk
15 g fish sauce
60 g cashew nuts, lightly toasted
- Place ginger, chilli, parsley, garlic, and lime zest into TM bowl. Puree 10 sec/speed 8. Scrape down the sides of the bowl and puree 5 sec/speed 8 until a fine paste is formed.
- Add lime juice, coconut milk, fish sauce and 60 g cashew nuts. Blend 30 sec/speed 10. Heat gently 5 min/90°C/speed 1. Set aside and keep warm.
- For vegans, and vegetarians, substitute fish sauce for 8 ml salt
- Omit chilli for a less spicy option