Thai green sambal
Everyone knows the many red sambal varieties, while a green sambal is also a delicious addition. Thai green sambal goes perfectly with spring rolls or noodle dishes and is often a combination of green peppers and green peppers. Both the green pepper and the green pepper are not yet fully ripe, which means that this sambal has a slightly greener and sharper, less sweet taste than red sambals.
Preparation
- Cut the peppers, half a bell pepper, garlic, lemongrass and onions into small pieces and put them in a mortar
- Mordle everything into a nice paste, this may take a while
- Then add the ground coriander, cumin, pepper, galangal, turmeric and mix well together
- Rasp the zest of a lime, squeeze the lime and lemon and add this to the sambal paste and mix together
- Finally add the sesame oil and coconut sugar and mix everything well again
- If you like a more intense taste, you can also fry the sambal for a while
- The Thai sambal can be kept for a long time in a sealed jar in the refrigerator
Enjoy your meal
The Thai green sambal is often eaten with snacks such as spring rolls or samosas. But can also be served as a side dish or used as a base in a green curry.
Thai green sambal
INGREDIENTS
INGREDIENTS
- 1/2 tsp Ground Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Ground pepper
- 3 Green chillies finely chopped
- 1 Half green bell pepper, finely chopped
- 3 Cloves of garlic
- 2 Lemongrass stalks, finely chopped
- 6 g Galangal powder
- 3 Spring onions finely chopped
- 6 g Fresh turmeric or powder
- Juice of half a lemon
- Juice of a whole lime
- Grater of the zest of a lime
- 10 ml Sesame oil
- 5 g Coconut sugar
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Thailand
:
20 min
: 5 min