By Michele Nichols
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
- 500 g chicken meat
- 3 cloves garlic
- 1 bunch coriander
- 1 teaspoon tamari (omit for GAPS and SCD)
- 1 teaspoon fish sauce
- 300 ml coconut milk
- pinch sea salt
Method:
Process chicken to a mince.
Add garlic, coriander, tamari, fish sauce.
Add coconut in a steady stream while processing to a paste.
Divide mixture into mini muffin pans.
Bake at 180°C for approx. 10 minutes.
Tips:
Variations: Fish and prawn or pork and prawn.
Serve as sweet-n-sour dipping sauce or drizzled with mango sauce.
