- 1 small bunch spinach leaves (medium-size - not baby spinach), OR 1 bunch large basil leaves (OR banana leaves cut into 3 to 4 inch pieces)
- 1/4 cup dried sweetened coconut (like you would use for baking)
- 1/4 cup dried unsweetened coconut
- 1/4 cup small dried shrimp (buy the smallest you can find at your local Asian food store or dried foods/herb shop)
- 1/4 cup dry roasted peanuts (unsalted)
- 1/2 tsp. chili powder
- 1 thumb-size piece of galangal (or ginger), peeled and sliced
- 2 cloves garlic
- 1 tsp. fish sauce
- 1 lime cut into wedges - to serve
Place both types of dried coconut into a frying pan. Turn on the heat to medium-high and stir the coconut continuously, "dry frying" until it turns golden (1-2 minutes). Place toasted coconut in a mixing bowl.
COOKING TIP: I leave the pan on the heat just until it is hot, then remove it while continuing to stir the coconut. If the pan overheats, the coconut will burn.
