Coconut-chilli marinade
Rub this marinade over chicken thighs or white fish, then marinate overnight to impart the wonderfully fragrant flavours of coconut, chilli and fish sauce
Peanut, chilli & garlic oil
Makes 200ml
Easy
Prep:
Cook:
Spoon this fiery peanut, chilli and garlic oil over instant noodles, ramen, crispy fried eggs on toast and steak salad. The peanuts add a lovely crunch
Skip to ingredients
- 2 large garlic cloves
- 200ml sesame oil
- 2 tbsp rice wine vinegar
- 1-2 tsp chilli flakes
- 2 tbsp soy sauce
- 40g finely chopped peanuts
Nutrition: Per tbsp
- kcal104
- fat11g
- saturates2g
- carbs1g
- sugars0.5g
- fibre0.1g
- protein1g
- salt0.2g
Method
step 1
Thinly slice the garlic cloves. Heat the sesame oil in a pan and sizzle the garlic until lightly golden. Leave to cool. Stir in the rice wine vinegar, chilli flakes, soy sauce and peanuts. Tip into a 200ml jar, season and shake well.
