Empty My Fridge
Party Dips Recipe - Thai Style Peanut Dip & Greek Yogurt Dip - My Recipe Book By Tarika Singh
Ingredients
- Peanut butter⅓ cups
- Garlic · grated4 cloves
- Lemon1 ½ tsp
- Soy sauce½ tsp
- Brown sugar1 tsp
- Paprika¼ tsp
- Coconut milk⅓ cups
- Greek yoghurt1 cup
- Cilantro · finely chopped
- Salt
- Black pepper
- Coriander seed · powder1 pinch
- English mustard½ tsp
Instructions
- For the Thai peanut dip, put the peanut butter, grated garlic, lemon juice, soy sauce, brown sugar, paprika and coconut milk in a pan. Warm over a very low heat, stirring until the flavours blend.
- Take the pan off the heat and let the dip cool.
- Once cool, top with crushed peanuts and chopped spring onions.
- For the Greek yogurt dip, put the yogurt, finely chopped coriander leaves and lemon juice in a bowl.
- Grate the garlic into the yogurt and stir well.
- Add the paprika, salt, coriander powder, pepper and English mustard, and mix thoroughly.
- Serve in a bowl, garnished with a few coriander sprigs.
Summarized from Get Curried's video. Watch it for the details.
More recipes with
GarlicLemonBrown sugarYoghurtCoconut milkGreek yoghurtPeanut butter
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