Dairy Free
Gluten & Grain Free
Low Disaccharide
Nut Free
A lovely Thai style sauce, than goes wonderfully on boiled eggs, fish or chicken. I also have used on my salads as a dressing.
Makes: 3-4 serves
Prep time: 10 mins
Cooking time: 15 mins
Ingredients
- 6-8 boiled eggs
- 2 tbsp coconut oil
- 4 spring onions, chopped
- 1cm x 3 cm piece ginger, peeled and grated
- 1/2 tsp ground cardamon
- 2 tsp tumeric powder
- 2 small (1 lg) chilli, chopped
- 2 tbsp natvia
- 2 x 400g cans coconut milk
- 2 tbsp lime juice
- 1/4 – 1/2 cup coriander, chopped
Method
- In mixer, chop chilli. Add spring onions and chop a little. Add coconut oil, ginger, cardamon, tumeric and salt and blend briefly (pulse)
- Transfer mixture to pot, and saute for 5 mins, stirring continuously.
- Add coconut milk and natvia, and bring to the boil. Reduce heat and simmer without a lid for 10 – 15 mins.
- Stir in lime juice and 1/4 coriander and add eggs. Reduce heat and stir until eggs are heated through. (about 5 mins).
- Serve with boiled potatoes (if not low disaccharide) or cauliflower fried rice with remaining coriander sprinkled over.
Notes
- This recipe will make enough sauce to freeze half for a quick, easy meal after work later in the week.
- When reheating, do so over a low heat while continuously stirring.
