1 long green chilli, deseeded unless you like the heat
2 cloves garlic
¼ bunch coriander root (or stem if yours are rootless)
1/2 tbsp caster sugar
Zest and juice of 1 big lime (or 2 smaller ones)
1 tbsp fish sauce
Final bits and bobs
¼ cup coconut cream
1 red shallot finely sliced with the grain
2 stalks’ worth of Thai basil leaves
2 stalks’ worth of coriander leaves
Makrut lime leaves, very thinly sliced
Micro purple basil (optional but excellent)
1-2 lime cheeks
METHOD
Make your green Nahm Jim by combining the chilli, garlic and coriander in a food processor and blitzing. Add in the rest of the ingredients and give it a quick whiz. Taste and adjust for the balance of salty and sweet. This can be made the day before.
Finely slice your CROC EGGS™ plums along the cheek either side with a very sharp knife. Once sliced, lay flat onto a large round platter. Just before serving, sprinkle with shallots, drizzle over the dressing and coconut cream, and top with herbs and lime cheeks.
MORE DELICIOUS RECIPES
One Pan Roasted Sausages with Ambrosia™ Apples, Potato and Sage
