10 minutes
A rich and zesty dip that combines the flavors of coconut, cashews, and spices, perfect for appetizers or as a snack.
Roasted Unsalted Cashews, blended into paste
cups
Unsweetened Coconut Milk, straight from the can
cups
Tamarind paste, optional
tablespoons
Dark Brown Sugar
tablespoons
tablespoons
teaspoons
Lime Juice, freshly squeezed
0 juice of
Fresh Hot Chiles, seeded and chopped
each
Garlic Clove, grated or minced
each
1. Blend Cashews
Place the roasted unsalted cashews into a food processor or blender and blend for 1 to 2 minutes until they begin to form a creamy paste.
2. Combine Ingredients
Add the coconut milk, tamarind paste, dark brown sugar, soy sauce, fish sauce, lime juice, chopped chiles, and garlic to the processor with the cashew paste. Blend until smooth, adding water if necessary to reach desired consistency.
3. Adjust Seasoning and Serve
Taste the dip and adjust the seasoning if necessary. Serve immediately with your favorite snacks or dishes.
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