Coconut sambal with red chilli

Ramona's Cuisine -


dry red chillies can also be replaced with red chilli flakes or even fresh chillies – don’t forget to toast these too ;-)!
shallots can be replaced with red onion or regular brown or yellow onion; shallots are the best if you can get them as they are a lot tastier.
curry leaves are not so easy to find in general supermarkets but if you have any Asian store around, these will surely be sold there. You may be able to find the dry ones but they are nothing like the fresh ones so if you cannot find them at all use parsley or corriander (chillantro).


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20 Min
2 Min
Slow Cooker Crock Pot


  • ·
    1 coconut fresh, shredded/scraped or grated
  • ·
    1 lemon or 2 limes
  • ·
    4-15 red chillies dry and toasted
  • ·
    1 salt
  • ·
  • ·
    4 shallots
  • ·
    1 handful of curry leaves fresh

How to Make Coconut sambal with red chilli


  1. Shred the coconut
  2. Toast the red chillies for 1-2 min tossing them in a pan over medium heat. I do not add any oil but feel free to do so if you wish.
  3. Whizz the toasted chillies into a food processor. These should be done separately while nice and dry so they don’t get moist with the other ingredients.
  4. Peel and chop the shallots roughy and add together with the curry leaves to the food to toasted dry red chillies in the food processor. Give these a good whizz until they get to a gritty texture and the size of a fine couscous.
  5. Into a larger bowl bring all the ingredients together and mix well with the lemon juice. Add salt and freshly ground pepper to taste. Some add sugar (1 teaspoon or so) but I never do.

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