Coconut Tomato Dip
Ingredients: Tomatoes, Coconut milk, Lemongrass, Red onion, Shredded dry coconut · 30 min cook time · 250kcal · ~₩12,700
Ingredients
500g Tomatoes, 200ml Coconut milk, 1stalk Lemongrass, 0.5medium Red onion, 30g Shredded dry coconut, 50g Roasted peanuts, 1tbsp Thai chili paste, 2tbsp Fish sauce, 3tbsp Lime juice, 2cloves Garlic, 1tsp Sugar, 0.25bunch Cilantro, 2small Thai chilies
Instructions
1. Dice the tomatoes and place them in a strainer to drain excess liquid. Set aside.
2. Reduce coconut milk in a pan until it becomes super thick and concentrated. Set aside to cool.
3. Finely chop lemongrass, ensuring no big chunks. Small dice red onion.
4. Toast shredded dry coconut in a dry saute pan until golden brown.
5. Roast peanuts and then grind them in a mortar and pestle or quickly blitz in a food processor until gritty but not pasty.
6. In a bowl, combine the cooled reduced coconut milk with Thai chili paste. Mix well until dissolved.
7. Add fish sauce and lime juice to the coconut milk mixture. Grate or finely mince garlic into the dressing.
8. Stir the dressing well. Add a little sugar to balance the flavors.
9. Combine the drained tomatoes, chopped lemongrass, diced red onion, toasted coconut, ground peanuts, and the dressing in a large bowl.
10. Add chopped cilantro and minced Thai chilies to the dip. Stir to combine.
11. Taste and adjust seasoning, adding more lime juice if a stronger 'zing' is desired. If the dip is too thick, add some of the reserved tomato liquid.
12. Serve with tortilla chips or rice crackers.
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