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THAI CURRY COCONUT DIP – paleo recipe
Stav Kogan

THAI CURRY COCONUT DIP

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/3 C coconut cream concentrate (alternatively, scoop the cream off the top of a can of full-fat coconut milk)
  • 2 Tbsp Thai red curry paste
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp lime zest
  • 1 Tbsp water to thin

Method
 

  1. 1.
  2. Combine ingredients in sauce pan over medium heat, stirring constantly.
  3. 2.
  4. When a paste forms, let little hands add water slowly until the sauce coats the back of a spoon.
  5. 3.
  6. Turn heat down to simmer for 5-10 minutes until sauce thickens into a dip.
  7. 4.
  8. Server cold, store chilled for up to several months.

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