Another rock and roll fusion of flavours from Radikal Kitchen – where Indonesian coconut tomato sambol meets Italian pasta. The coming together creates a burst of flavours.
Sambol is a spicy condiment used especially in Indonesia, Malaysia and Sri Lankan cuisines, made with chili peppers and other ingredients, such as sugar or coconut and secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
I have created this simple recipe with coconut cream, tomatoes, and curry leaves to give you a creamy, tangy, and lemony flavours enhanced with the warmth of spices and the aroma of the basil leaves.
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Serves 2-3; You may sprinkle some peanuts before you serve.
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Radhika Howarth [@RadikalKitchen] is a food consultant, nutritionist, digital content creator and a flavour enthusiast. In this ‘iGlobal’ column, she shares special treats from Radikal Kitchen – which stands for flavours without borders; her journey exploring, enjoying and experimenting with flavours and foods from around the world.
