Green Curry Sauce

150g shallots
35g ginger
5g coriander seed
1-2 thai bird chilis (to taste)
15g shrimp paste
1 kaffir lime leaf
500g young coconut water

cook the shallots, ginger, coriander seed and shrimp paste over high heat in peanut oil until shallots begin to brown slightly. Add the young coconut water and kaffir lime leaf. Remove from heat and steep covered 15 minutes. Strain.

To finish, fold the herb puree into the hot sauce base just before serving. Season with coconut butter, fish sauce, sugar, lime juice.

For the herb puree:
40g thai basil
40g coriander leaf
14g mint leaf
150g young coconut water
35g lemongrass, crushed and chopped
3g coriander seed
1ea. star anise
flesh of 1 young coconut


Add coriander seed, 150g young coconut water, lemongrass, young coconut flesh and star anise to a blender and puree on the highest setting. Continue to blend on high speed until the liquid starts to boil - about 10 minutes. Once the liquid is boiling add the fresh herbs and puree another 1-2 minutes. Strain over an ice bath and keep very cold until ready to use.