Tamarind Coconut Dip
200 gram Minced turkey or pork
40 gram Shallot-thinly sliced
25 gram Peanut-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
-Gently fry the shallot, garlic, and Thai red curry paste with vegetable oil in the frying pan, until infused.
-Add the minced turkey and fry until cooked.
-Put the tamarind paste, fish sauce, light soft brown sugar, oyster sauce in the same pan. Stir fry until the ingredients mixed well with the seasoning.
-Pour in the coconut milk, fold the ingredients, bring it to boil and simmer for further 15-20 minutes.
-Season with lemon juice, salt, and pepper.
-Serve with rice cake or prawns cracker. They are all good.
– This recipe is adapted from Thai canape called ” Khao-Tung-Na-Tang” The authentic Thai use the fried rice cracker. I used prawn cracker or rice cake instead.
-Make sure you use a good Thai Red Curry Paste.Click here to see why. Thai Kitchen Staples.