Sweet Peppers with coconut
Soft, charred peppers in a rich spicy coconut sauce.
Serving 2
1 tbls creamed coconut
1-2 cloves garlic, crushed
Sesame oil
Fresh ground black pepper / chilli
1-2 tbls vegetable oil
1 inch piece ginger, chopped fine and crushed
1 red pepper, sliced
1 yellow pepper, sliced
1 onion, roughly chopped
½ carrot, in matchsticks
Dark soy sauce
Dissolve the coconut in a little hot water to make a sauce. Add the garlic, sesame oil, and ground pepper or chilli.
Heat the oil in a wok over a high light. Add ginger, stir once, then add the onion. Stir fry for a minute or so, then add carrot. After a further minute, add peppers. Stir-fry until blackened (you will need a good extractor fan, or an open window!).
Splash in dark soy sauce, and allow to sizzle. Add the sauce to the wok, then turn down the light and simmer for a few moments.
Good with Dressed Rice Noodles, or Rice