1 |
mature coconut, opened, peeled and grated |
8 |
thai basil stems, picked |
6 |
mint sprigs, picked |
1 handful |
picked coriander |
250g |
bean sprouts, washed |
2 |
red asian shallots, finely sliced |
2 |
red bird’s eye chillies, halved, seeded and cut into half-rounds |
2 |
kaffir lime leaves, very finely sliced |
1 |
banana leaf square, wiped with a damp cloth, for serving |