ginger chilli lime coconut rice

TO DIE FOR RICE! Seriously…

The wonderful inspiration for this dinner came from 101 cookbooks, this just posted spicy lemon coconut sauce recipe totally spoke to me! I served this sauce over jasmine rice and made just a wee couple tweaks to the recipe, served it with chilli ginger meatballs and ground peanuts! Mmm we all licked our plates clean tonight!

Those of you that are aware of my serious aversion for creamy white things are likely shocked by this post although it’s dairy free the colour and texture of white-y things are tough for me… but not today!  By the time I zipped up all the chilli, galic and herbs I was sold, and I love coconut milk, so this sauce is the perfect white sauce for me!

In my spin on this great coconut sauce I zipped it all up in the food processor like this…

Start by pulsing:

3 cloves of garlic

2″ of ginger

2 hot green peppers (stem and seeds removed)

a handful of fresh from the garden chives

then add 1 handful of cilantro

a drizzle of sesame oil (about 2 tsp)

pinch of sea salt

the juice of 1 lime

and 1 can of coconut milk

process until combined and keep in a jar in the fridge.

To make the best rice you have ever tasted pour 1/2 of this batch on 2 cups of hot cooked jasmine rice garnish with cilantro and enjoy!

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