This recipe just keeps evolving … I love it when this happens and one flavour inspires another or you think of a different way to cook it.
It started with a quick and easy beef rendang-style curry (so, so good).
And then one day that’s what I WANTED to eat but didn’t have beef (or lemongrass) so it became this chilli, lime and coconut chicken dish (also good!).
So next I thought I try making a version as a sauce and have it with a piece of fried salmon, and yep, this worked too.
I’d like to try it again but couldn’t resist sharing straight away although I often refine recipes a little bit on making them again (and again) so will come back and add to this if I have anything to update.
Also these pictures aren’t the best so I’ll change them for better ones when I next make it!
This is really simple too - it looks a lot of ingredients but
Make the sauce first …
Here’s what you’ll need to make enough for two (or one with leftover sauce, as I did:
a small piece of ginger, peeled and grated
1/2 a teaspoon turmeric powder (when I first made this, I didn't have any, so just leave it out if you don't either)
a couple of lime leaves, torn from the stalks and chopped into very small pieces (if you don't have lime leaves try the zest of a lime)
1 clove garlic, peeled and minced
1-2 red birds eye chillies (depending on your taste - I like it spicy!), finely sliced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 whole cloves, or 1/4 teaspoon ground cloves
1/2 tin coconut milk (or like me, find a cute mini-tin!)
1 stick of cinnamon, or 1/4 teaspoon ground cinnamon
1/2 - 1 juicy lime (to your taste - I like lots of lime)
1 teaspoon sugar
1/2 teaspoon salt
green vegetable as liked - I had green beans and some asparagus tips
Thai basil or coriander (if liked) to garnish, and extra chilli slices if you want!
Put the ginger, turmeric, lime leaves, garlic, chillies, coriander, cumin and cloves into a mortar, add a splash of water and use a pestle or rolling pin to pound into a beautiful paste.
Add a little oil to a pan and when hot tip in the spice mixture so it sizzles. Stir and add a splash of water if needed to stop it sticking.
After a few seconds, when it’s smelling amazing, add the coconut milk then add the cinnamon, lime juice, sugar and salt.
Bring to the boil and then throw in the vegetables and cooked until done to your liking - I think I cooked them for three minutes.
Remove from heat while you cook the salmon. I had a pretty huge fillet and cooked it for four minutes on each side.
Serve with rice or noodles if you want of course, or have it on its own …
Top the salmon with the sauce and garnish with Thai basil or coriander and extra slices of chilli if wanted.
Next time I think I’ll cook the green vegetables separately and make it all look a bit prettier - but it tasted good!