Kaffir Lime and Coconut Sauce

Ingredients

• 5 Kaffir lime leaves (Use 5–6 leaves.)
• 2 Lemongrass (Shoots; cut into pieces.)
• 1 Lime zest (Zest of one lime.)
• 4 Orange juice (Juice from 4 oranges.)
• 1 kg White onion (Slice before cooking.)
• 2 Green chilies (Cut.)
• 1 tsp Turmeric powder
• 4 cans Coconut milk (Can size not specified.)
• 2 in Ginger (Root ginger, finely chopped.)
• 75 g Cashews
• Oil (For cooking; amount not specified.)
• 0.5 cup Water
• Salt (To taste.)

Steps

1. 1

   Heat oil in a pan. Add the sliced onion and sweat it until softened.

2. 2

   Add the cashews and ½ cup water. Cook until the onion and cashews are cooked through.

3. 3

   Remove the pan from the heat and let the mixture cool. Purée it until smooth.

4. 4

   Heat oil in a pan. Add the kaffir lime leaves, chopped ginger, cut lemongrass, green chili, and turmeric powder.

5. 5

   Add the onion purée and cook for 2–3 minutes.

6. 6

   Add the coconut milk and salt. Bring to a simmer and cook for 3–4 minutes.

7. 7

   Add the lime zest and orange juice. Keep the sauce at a pourable consistency.

8. 8

   Cook for a further 5 minutes, then let the sauce cool.

9. 9

   Pass the cooled sauce through a sieve for a smooth texture.

Notes

The can size for coconut milk and the quantity of cooking oil are not specified. The transcript discusses stone bass and other vegetables, but those are not part of the written sauce recipe.

Nutrition per serving

• sauce
• vegetarian
• dairy-free
• gluten-free
• stovetop
• make-ahead