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.
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