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Ingredients
8 person(s)
Coconut Sambal
- 20 g red onion
- 20 g ginger paste
- 1 tbsp paprika
- 3 tsp caster sugar
- 1 lime, zest and juice
- 50 g coconut milk
- 1 tsp fish sauce
- 180 g dessicated coconut
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6
10min
Preparation 5minBaking/Cooking -
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easy
Preparation -
8
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 31
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5
Recipe's preparation
- Place all ingrediants in the bowl and chop 4 secs/sp5. Repeat if needed.
- Serve with curries of choice. Store in an airtight container in the fridge for upto 3 days.
Coconut Sambal
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
To make vegetarian, swap out the fish sauce for 1tsp of salt.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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