Chilli and Coconut Sauce
(Please note these are large quantities - you can refrigerate and keep)
- 1 tbsp Thai curry paste
- 1 litre coconut cream
- 2 tsps fresh ginger
- 1 tsp coriander shopped
- 2 tsps good oil
- 3 tsps palm sugar (don't use ordinary sugar)
Put ginger and paste in a pot to warm it.
Add coconut cream and bring it to the boil and simmer for five mins constantly stir.
Add palm sugar and let cool.
Finally, add coriander.