Thai food is famous for blending the four fundamental tastes: sweet, sour, salty, and bitter. This dip draws on the quintessential flavors of Thai green curry paste, coconut milk and fish sauce for a comfortingly creamy, yet bright and fresh spread. The fragrant flavors of the chillies, lemon grass, galangal, garlic, cilantro and kafir lime of the curry paste are mellowed by sweet, creamy coconut milk. And a dash of salty umami from fish sauce rounds out the dip. It’s great with raw or cooked vegetables or rice crackers or even as a spread on sandwiches. Coconut milk is rich in lauric acid and vitamins A, C and B and I use the light version which is lower in fat. I also blend in artichoke hearts to help thicken the dip and boost the antioxidants and fiber. Enjoy!
- 3 tablespoons green curry paste
- 1 can light coconut milk
- 3/4 cup artichoke hearts (defrosted)
- 1 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- 1 tablespoon rice wine vinegar
- juice of half of a lime
- 1 tablespoon corn starch mixed with 2 tablespoons lukewarm water
- Combine the first 7 ingredients in a medium saucepan and bring to a gentle boil over medium low heat.
- Add in the cornstarch slurry and stir to combine. Continue to cook over medium low heat until the dip is thickened and coats the back of a spoon (3-4 minutes).
- Remove from the heat and allow to cool slightly before transferring to a food processor and blending until smooth.
- Chill and serve.