Tropical Chilli Coconut Redclaw

Oil

2-3 chillies, chopped

2 tsp. minced garlic

2 tsp. minced ginger

2 spring onions, chopped

½ tsp. turmeric

Can coconut cream

2 Kaffir lime leaves

500gr raw redclaw

2 tsp. brown sugar

2 tbsp. lime juice

2 tbsp. basil leaves, torn

Bunch coriander or parsley

• In wok on low heat sweat: chillies, ginger, garlic, turmeric.

• Add: coconut cream, shredded lime leaves, salt.

• Bring to boil and add redclaw.

• Reduce heat.

• Add: brown sugar, lime juice, sliced spring onion, basil and coriander (or parsley).

• Do not cover wok as lime will curdle the cream.

• Note: if unable to obtain lime leaves and juice, lemon rind and juice will suffice.