1 x 400 ml tin |
proper coconut milk |
1 |
banana shallot, finely chopped |
3 |
dried red chillies, preferably bird’s eye, crumbled |
3 |
fresh or frozen kaffir lime leaves, (optional) |
2 tablespoons |
fish sauce |
100g |
tamarind paste |
75g |
fermented black bean paste |
1 1/2 tablespoons |
sugar, ideally palm sugar |
100g |
dried fine rice noodles |
|
sea salt |
small handful |
coriander or thai basil, to serve (optional) |