Ingredients
For 6 servings
- 1 can (400 ml) coconut cream
- 1 small onion, very finely chopped
- 1 to 2 small red chilies, seeded and finely chopped
- Juice of 1 lemon or 2 limes
- 1/2 tsp salt, or to taste
- 1 small tomato, finely diced (optional)
- 1 tbsp chopped fresh cilantro (optional)
Step by step
Step 1: Pour the coconut cream into a bowl and stir until smooth.
Step 2: Add the onion and chili and mix well.
Step 3: Stir in the lemon or lime juice a little at a time. The cream will thicken slightly as you add it.
Step 4: Season with the salt, then fold in the tomato and cilantro if using.
Step 5: Cover and chill for at least 30 minutes so the onion and chili can flavor the cream.
Step 6: Serve cold with fish, cassava, taro or anything grilled. Keep leftovers in the fridge for up to 2 days.
Cooking times and amounts may vary, so taste and adjust as you cook.
