This is not your regular dip. This is THE DIP. It's refreshing, it's light and it will spice up your dip game! You can also use it as spaghetti sauce, base for fried rice and in your salad and in your wraps. Your imagination is your limit!
Ingredients
3 tbs "Nam Prik Paow" or Chilli paste.
3 stems of lemon grass, roughly chopped.
8-10 kaffir lime leaves
1 thumb size galangal, cut into 5mm thick slices.
Juice of 1 1/2 lime
1 tbs fish sauce
2 cloves of garlic
3-5 chillies, chopped.
1 cup coconut milk.
salt and pepper to taste
How to
put all the ingredients in a food processor, and blend until smooth and creamy.
Store in an air tight jam jar, in the refrigerator. Serve with coriander sprinkle on top with dipping vegetables.
Serve 4.
Ingredients
3 tbs "Nam Prik Paow" or Chilli paste.
3 stems of lemon grass, roughly chopped.
8-10 kaffir lime leaves
1 thumb size galangal, cut into 5mm thick slices.
Juice of 1 1/2 lime
1 tbs fish sauce
2 cloves of garlic
3-5 chillies, chopped.
1 cup coconut milk.
salt and pepper to taste
How to
put all the ingredients in a food processor, and blend until smooth and creamy.
Store in an air tight jam jar, in the refrigerator. Serve with coriander sprinkle on top with dipping vegetables.
Serve 4.