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2.2 litres
Medium
Published 1999
Flavour-packed and pungent to boot with a good mellow chilli heat that rounds out the palate, this sauce is great with white reef fish, shellfish and dumplings.
Blend aromatics to a smooth paste in a food processor with chilli jam and soy sauce. Heat pepper oil in a heavy-based saucepan and fry paste over moderate heat until fragrant, stirring to prevent burning. Stir in tomato purée and coconut milk and cook for 5 minutes. Add stocks and bring to a boil, then stir in palm sugar and fish sauce and reduce heat to a simmer. Cook for 45 minutes. Strain th