RECIPE
Mushroom and nut dip
A tasty and very savoury dip based on a Thai recipe
2
K Cals
This is a tasty and very savoury dip based on a Thai recipe that has spread to the whole South East Asian area. It is great with raw vegetables as a starter.
Preparation Time: 10 min.
Cooking Time: 40 min.
Servings: 2
Cooking Time: 40 min.
Servings: 2
INGREDIENTS
500g mushrooms (mixed, such as chestnut and portabello as well as usual cup mushrooms)
1 tablespoon of olive oil
½ -1 hot chilli deseeded and chopped
3 crushed garlic cloves
1 tablespoon curry paste
2 tablespoons of mixed and chopped nuts
400ml coconut milk
Juice of half a lime
Coriander to decorate – optional
1 tablespoon of olive oil
½ -1 hot chilli deseeded and chopped
3 crushed garlic cloves
1 tablespoon curry paste
2 tablespoons of mixed and chopped nuts
400ml coconut milk
Juice of half a lime
Coriander to decorate – optional
PREPARATION
Dice mushrooms or process in food processor ( be careful not to process into a paste!). Heat oil in large pan or wok over high heat and sauté mushrooms very quickly. Add garlic and chilli. Saute for a further minute. Add the curry paste, chopped nuts, and nut butter whilst continuously stirring. Add coconut milk allowing it to bubble and keep stirring (do not let it burn and stick). Reduce heat and leave to cook for further 20 – 30 minutes stirring occasionally. Add lime juice to taste. Place in bowl and scatter coriander over.
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