Tomato and coconut dip with lemongrass, toasted coconut, peanuts and a Thai chili paste, lime and fish sauce dressing
Thai cuisine · Pailin's Kitchen · ♥ 1.2K likes · 65.3K views · 6 min video
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Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tomatoes
Dice the tomatoes and set them over a strainer to drain the excess liquid; keep the liquid to add back later if needed.
- lemongrass
- red onions
Add finely cut lemongrass with no big chunks, and small-diced red onion.
- toasted coconut
- ground peanuts
Toast shredded dry coconut in a dry saute pan until golden brown and add it. Grind roasted peanuts in a mortar and pestle or a quick blitz in a food processor, gritty but not chunky, and add.
- Thai chili paste
- fish sauce
- lime juice
For the dressing, mix the Thai chili paste into the cooled reduced coconut first, then add fish sauce, lots of lime juice and grated garlic.
- garlic
Combine the dressing with the dip; hold back the tomato juice until the tomatoes have had time to release more.
- sugar
- cilantro
- Thai chilies
Add a little sugar to cut the salt and acid, then lots of cilantro (leave it out until serving if making ahead) and minced Thai chilies.
Combining, sugar and cilantro
- tortilla chips
Taste and adjust, adding more lime as needed. Serve with tortilla chips or rice crackers.