MAKES 250ML / PREPARATION 5 MINUTES PLUS SOAKING TIME / COOKING 10 MINUTES
¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tablespoons linseeds
1 tablespoon sunflower oil 200ml coconut milk
2 cloves garlic, crushed
1 red chilli, finely chopped
1 tablespoon palm sugar or brown sugar 1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sriracha
Put the seeds in a bowl and cover with water. Leave to soak overnight. Drain well, place in a blender with the oil and 3 tablespoons of the coconut milk and blend to a paste.
Heat a frying pan and add the seed paste, garlic and chilli and stir fry for a few minutes. Stir in the sugar then slowly stir in the remaining coconut milk. Simmer, stirring for 5 minutes until thickened. Stir in the soy and fish sauce and sriracha and set aside to cool. This will keep for a few days in the refrigerator.