Red Pepper Puree with Coconut Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 5 Red Bell pepper
- ½ chili pepper (with seeds removed)
- 1 garlic clove
- salt
- 1 pinch sugar
- 1 Tbsp Peanut oil
- 400 grams Coconut milk
- ½ bunch fresh cilantro (chopped)
- pickled Daikon radish
Preparation steps
1.
Rinse peppers, dry, halve and remove seeds. Place pepper halves with skin side up on second level from top of oven and broil for 10–15 minutes until the skin begins to bubble and blacken slightly. Remove, cover with a cloth and remove skin using a sharp knife. Pour coconut milk in a pot and boil down, stirring over medium heat for about half an hour. Let cool down. Peel garlic.
2.
Puree pepper pulp with chile peppers, garlic, oil, salt and sugar in a blender. Stir in coconut cream and fresh cilantro and mix well. Drain radishes and slice into thin strips. Divide pepper puree into 4 glasses. Top glasses with coconut cream and serve garnished with radish.
