From our family kitchen
Thai-style coconut oil
Published
This is simply a flavour and aroma sensation! I stir this oil into soups or fry my favourite meats in it. It tastes great served on the side of your favourite meals for an extra boost! As it keeps really well, scale up the ingredients to make more.
Makes 4 servings
Ingredients
- 2 red chillies, deseeded, or 1 tsp chilli powder
- 2 garlic cloves, peeled
- 1 lemongrass stalk, coarse outer leaves removed, finely chopped
- 30g fresh ginger, skin scraped, chopped
- 2 shallots, chopped
- 3 kaffir lime leaves, crumbled
- Juice of 1 lime
- ½ bunch of fresh coriander, including the stalks
- 4 tbsp Lucy Bee coconut oil, softened
Method
Blitz all the ingredients together in a food processor to a smooth paste. Store in a recycled Lucy Bee jar in the fridge.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story