Ingredients with Measurements:
- 1/2 cup green curry paste
- 1/2 cup coconut cream
- 1/2 cup chicken stock
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 2 tablespoons lime juice
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped scallions
- 1/4 cup chopped green beans
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the green curry paste, coconut cream, chicken stock, fish sauce, and palm sugar. Blend until smooth.
2. Transfer the mixture to a saucepan and heat over medium heat until it comes to a simmer.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
4. Remove the pan from the heat and stir in the lime juice, basil, cilantro, scallions, and green beans.
5. Let the mixture cool to room temperature before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for simmering
Serving size:
- Makes about 2 cups of dip
Nutritional information:
- Calories: 80 per serving
- Fat: 4g
- Carbohydrates: 9g
- Protein: 1g
- Sodium: 500mg
Substitutions for ingredients:
- Green curry paste can be substituted with red curry paste or yellow curry paste.
- Coconut cream can be substituted with coconut milk.
- Chicken stock can be substituted with vegetable stock or water.
- Fish sauce can be substituted with soy sauce or tamari.
- Palm sugar can be substituted with brown sugar or honey.
- Green beans can be substituted with snow peas or sugar snap peas.
Variations:
- Add cooked shrimp or chicken to the dip for a heartier version.
- Use the dip as a sauce for grilled meats or vegetables.
- Add more or less green curry paste depending on your desired level of spiciness.
Tips and tricks:
- Be sure to stir the dip occasionally while it simmers to prevent it from sticking to the bottom of the pan.
- If the dip is too thick, add a little more chicken stock or coconut milk to thin it out.
- The dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the dip in a small bowl with a spoon for scooping.
- Garnish the dip with additional chopped herbs or sliced chili peppers.
Garnishes:
- Chopped herbs, such as basil or cilantro
- Sliced chili peppers
Pairings:
- Fresh vegetables, such as cucumber, carrot, or bell pepper
- Rice crackers or pita chips
- Grilled meats or vegetables
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled meats or seafood
Troubleshooting advice:
- If the dip is too thick, add a little more chicken stock or coconut milk to thin it out.
- If the dip is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to refrigerate the dip promptly after serving.
- Do not leave the dip out at room temperature for more than 2 hours.
Food history:
- Nam Phrik Kaeng Khiao Wan is a traditional Thai dip made with green curry paste and coconut cream. It is often served as a condiment or dipping sauce for fresh vegetables or grilled meats.
Flavor profiles:
- Spicy, sweet, and savory
Serving suggestions:
- Serve the dip as a condiment or dipping sauce for fresh vegetables or grilled meats.
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Region: Thai