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Thai Coconut Dip
This intriguing dip, based on a recipe from the Oriental Hotel in Bangkok, uses chicken as a thickener

Ingredients:
2 1/4 cups coconut milk
3 tablespoons finely chopped shallots
2 tablespoons peanut butter
2 teaspoons chili garlic paste
1 teaspoon sugar
1 cup shredded cooked chicken breast
1/2 teaspoon salt plus additional to taste
2 tablespoons chopped fresh cilantro

Directions:
1. Bring the coconut milk to a boil and whisk in the shallots, peanut butter, garlic paste, and sugar. Reduce heat, and simmer for 15 to 18 minutes, until mixture has thickened slightly. Add the chicken and the 1/2 teaspoon salt, and simmer for another 5 minutes. Remove from heat.
2. Put the mixture in the bowl of a food processor and process until the mixture is smooth. Cool to room temperature. Adjust seasoning, adding additional salt if desired. Stir in chopped cilantro and serve.

This intriguing dip, based on a recipe from the Oriental Hotel in Bangkok, uses chicken as a thickener. Serves 4