Thai Gastric Chilli, Lemon Grass and Corriander Sauce Recipe at MyDish

Thai Gastric Chilli, Lemon Grass and Corriander Sauce

3 stars based on 1 reviews Rate this Recipe

Method

  • Combine the lime juice, palm sugar and fish sauce in a small saucepan. Heat until just below boiling point and the sugar has desolved to create a 'gastric'.

  • Finely chop the rest of the ingredients and quarter the tomatoes and add to the gastric.

  • Stir in the chilli sauce or if you do not have Linghams (available in all good supermarkets) use the same quantity of tomato ketchup.

  • Transfer to a serving bowl and sprinkle with chopped corriander leaf.

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    Ingredients

    • 2 Freshly Squeezed Limes
    • 2 tsp Palm Sugar
    • 2 tsp Fish Sauce
    • 1 stalk Finely Chopped Lemon Grass
    • 1 Finely Chopped Red Onion
    • 3-4 Red Birds Eye Chilli
    • 3 tbsp Finely Chopped Corriander Root
    • 10-12 Quatered Cherry Tomatoes
    • 2 tbsp Linghams Chilli Sauce
    • To Garnish Corriander Leaf

    By Views 1299  Added Wed Sep 3 2008


    This is a fabulous sauce. It is versitile and tasy and can be used as a dip, relish or an accompaniment to most types of fish. It is especially good for dipping in freshly barbecued tiger prawns. This

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