Paprika Cream with Coconut Milk and Daikon
Paprika cream with coconut milk and daikon is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 red bell peppers
- 0.5 chili pepper (deveined)
- 1 Garlic clove
- Salt
- a pinch of sugar
- 1 tbsp peanut oil
- 400 g coconut milk (Asian store)
- 0.5 bunch fresh coriander (chopped)
- pickled daikon radish (Asian store)
Instructions
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1.
Wash, dry, halve and deseed the peppers. Place the halves skin side up on the second rack from the top in a preheated oven under the grill for 10-15 minutes until the skins blister and darken slightly. Remove, cover with a cloth, and peel off the skins using a sharp knife. Pour the coconut milk into a small pot, stir over medium heat, and reduce to about half while stirring. Let cool. Peel the garlic.
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2.
Blend the pepper flesh with chili, garlic, oil, salt, and sugar in a blender until smooth. Stir in the coconut cream well and mix with coriander. Drain the pickled daikon and slice into fine strips. Divide the pepper puree among four glasses. Top with coconut cream and garnish with daikon slices before serving.
