Hot-and-sour coconut sauce

Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This rich, spicy sauce is the perfect accompaniment to red meat — it softens and subdues meat fibres — and root vegetables.


  • 2 teaspoons coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon


Dry-roast coriander, cumin and fenugreek seeds with Sichuan and white peppercorns, dried chillies and dried prawns over gentle heat until just coloured and fragrant. Cool, then grind to a fine powder.

Heat oil in a deep, wide-based saucepan over moderate heat and sauté onion, garlic, ginger, galangal, minced chilli, lime leaves, lemongrass and cinnamon until fragrant. Stir in roasted sp