Nam Dok Anchan

Butterfly pea flower tea that turns from deep blue to violet with a squeeze of lime, naturally caffeine-free.

Ingredients

• 600g white fish fillets
• 2 cups jasmine rice
• 2 tsp minced garlic
• 2 tsp ground turmeric
• 2 tbsp coconut oil
• 1 cup Thai eggplant, sliced
• a handful of fresh mint, chopped
• tamarind paste, for serving
• 500ml chicken stock
• 2 tsp red curry paste
• 2 baby corn, chopped
• crispy fried shallots, for serving

Instructions

1. 1

   Combine the rice vermicelli and coconut milk in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground turmeric and lime wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with roasted peanuts, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with Thai basil just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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