TAMARIND COCONUT DIP
TAMARIND COCONUT DIP
Tamarind Coconut Dip
Serve: 1-2
Ingredients:
200 gram Minced turkey or pork
40 gram Shallots – thinly sliced
25 gram Peanuts – grounded
10 gram Red chilli – chopped
160 milliliter Thai coconut milk
2 clove Garlic – finely chopped
1 tablespoon Tamarind paste
1/2 tablespoon Thai red curry paste
1 tablespoon Vegetable oil
2 teaspoon Soft brown sugar
1 teaspoon Fish sauce
1 teaspoon Oyster sauce
1/4 teaspoon Lemon juice
1 pinch Salt and pepper
Method
-Gently fry the shallots, garlic, chilli, ground peanuts and Thai red curry paste with vegetable oil in a frying pan until infused.
-Add the minced turkey and fry until cooked.
-Put in the tamarind paste, fish sauce, light soft brown sugar and oyster sauce in the same pan. Stir fry until the ingredients are mixed well with the seasoning.
-Pour in the coconut milk, fold the ingredients, bring it to a boil and simmer for a further 15-20 minutes.
-Season with lemon juice, salt, and pepper.
-Serve with rice cake or prawns cracker. They are all good.
Tip:
– This recipe is adapted from a Thai canape called ” Khao-Tung-Na-Tang” The authentic Thais use a fried rice cracker. I used a prawn cracker or rice cake instead.
-Make sure you use a good Thai Red Curry Paste. Click here to see why Thai Kitchen Staples.
