Surin Farm Home
Chiang Mai Gourmet
This recipe was found on the Internet was created by Darlene Schmidt. She knows her Thai Dips!!!!
This flavorful dip from Northern Thailand is excellent for a snack or appetizer when served with a variety of fresh vegetables.
1/2 cup tamarind water (made with 1 tsp. tamarind paste + water)
4 tsp. sugar
3 cloves garlic
1 shallot, sliced
2 Tbsp. fish sauce
juice of 1/2 lime
1/2 tsp. dried chilli flakes (more or less depending on your desired spice level)
1 dried or frozen kaffir lime leaf
1/2 stalk lemongrass, finely sliced (remove tough outer leaves)
1 rounded tsp. arrowroot powder mixed with a little water (or substitute corn starch)
handful of fresh corriander, chopped roughly
Place all ingredients in a food processor or blender.
Process well, then taste for salt, spice, and sweetness, adjusting according to your taste. (Add more fish sauce if not salty enough; if too salty, add more tamarind or lime juice.)
Place in a sauce pan and bring to a boil.
Reduce heat and add arrowroot powder mixed with water, stirring until the dip thickens. Stir in most of the corriander, leaving a little to sprinkle on top.
Place in a bowl on a serving platter, and surround with a variety of fresh vegetables for dipping.
Serve dip warm or at room temperature.