Coconut Cream And Spicy Pescatarian Dip Recipe

About this recipe

A rich and creamy coconut-based dipping sauce with a spicy kick, perfect for dinner when paired with steamed rice and fresh vegetables. This pescatarian-friendly dish features a flavorful blend of curry and lime leaves.

Ingredients

• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• 400 Ml Coconut Merchant Organic Coconut Cream
• 30G Natoora Organic Spanish Red Chillies
• ( Daylesford Organic Green Pointed Cabbage
• - Fresh Thai String Bean Yard / Long Bean 200g
• - Forest Whole Foods Organic White Quinoa
• 80G Natoora Extra Peppery Italian Wild Rocket
• 250G Pickled Daikon, 250G
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 400G Mae Sri Thai Red Curry Paste, 400G

Instructions

1. 1. Process minced fish, yellow curry paste, red chili paste, and a pinch of salt in a food processor until well combined.
2. 2. Heat 2 tablespoons of cooking oil in a saucepan over medium heat. Add the fish mixture and sauté for 5 minutes until fragrant and cooked through.
3. 3. Reduce the heat to low and gradually pour in 200 ml of coconut cream, stirring continuously to create a smooth sauce.
4. 4. Add 2 finely chopped kaffir lime leaves and 1 teaspoon of sugar to the sauce. Simmer for 5 minutes, stirring occasionally.
5. 5. Serve the dipping sauce with steamed rice and a selection of fresh crunchy vegetables such as green cabbage, long beans, crispy butter lettuce, and French breakfast radishes.