I make this whenever I have an abundance of fresh coriander leaves. It has a wonderful bright green colour and can be used as a dipping sauce or added to salad dressings and of course curries.

Serving Size: 1 pot
Preparation Time: 10 minutes
Effort Level: Dead easy
Shelf Life: keeps for 1 month in the fridge.

Ingredients:
50g fresh coriander leaves
10g fresh mint
3 tbsp Maggi Coconut Milk
2 cloves garlic
2 medium heat green chillies
10g fresh ginger
Pinch salt
1 tsp sugar
1 lime

Equipment:
Food processor
Glass jar

Here’s What You Do:
Deseed and roughly chop the chillies then tip them into the food processor.

Peel and roughly slice the ginger and add to the chillies.

Now do the same with the garlic and add to the processor then blitz to a paste.

Strip the mint leaves off the stems and to the paste along with the coriander leaves and blitz again.

Now add 3 tbsp Maggi coconut powder and the juice of 1 lime, 1 tsp sugar and a pinch of salt. Process until you have a smooth sauce.

Pour into a jar and store in the fridge until ready to use.

Tags: fresh ginger, garlic, green chillies, maggi coconut milk, mint leaves