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Spicy Thai Dip

  • 22minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Serves 4 1/2 cup tamarind water (made with 1 tsp. tamarind paste + water)

  2. 4 tsp. sugar

  3. 3 cloves garlic

  4. 1 shallot, sliced

  5. 2 Tbsp. fish sauce

  6. juice of 1/2 lime

  7. 1/2 tsp. dried chilli flakes (more or less depending on your desired spice level)

  8. 1 dried or frozen kaffir lime leaf

  9. 1/2 stalk lemongrass, finely sliced (remove tough outer leaves)

  10. 1 rounded tsp. arrowroot powder mixed with a little water (or substitute corn starch)

  11. handful of fresh corriander, chopped roughly

Instructions Jump to Ingredients ↑

  1. Place all ingredients in a food processor or blender.

  2. Process well, then taste for salt, spice, and sweetness, adjusting according to your taste. (Add more fish sauce if not salty enough; if too salty, add more tamarind or lime juice.)

  3. Place in a sauce pan and bring to a boil.

  4. Reduce heat and add arrowroot powder mixed with water, stirring until the dip thickens. Stir in most of the corriander, leaving a little to sprinkle on top.

  5. Place in a bowl on a serving platter, and surround with a variety of fresh vegetables for dipping.

  6. Serve dip warm or at room temperature.

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