This recipe is different from most other Thai dips as it uses coconut cream as one of its main flavours. Combined with soya beans, ground pork, and prawns, you get a creamy and savoury dish that goes well with fresh vegetables and rice.
This is a mild dip so its great for anyone who doesn’t like spicy dips, and it is very simple to prepare and cook.
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Special Cooking Equipment Used
Step 1: First we just need to wash the soya beans, so place 1/4 cup of soya beans into a strainer, and pour some water over them until they are clean.
Step 2: Now place the soya beans in a mortar and pestle, and mash them up. Then add 45g of minced pork and 40g of prawns to the mortar and pestle, and continue mashing everything together.
Step 3: Now its time to cook the dip. Add 1 cup of coconut milk to a saucepan and heat and stir until the milk begins to bubble gently, then add in the paste we made from the mortar and pestle, and mix it in with the coconut milk whilst heating on a medium heat.
Step 4: Once the paste has started to mix in with the coconut milk, also add in 50g of palm sugar, and keep heating and stirring until the palm sugar dissolves into the milk.
Step 5: Once the palm sugar has dissolved, add in 3 sliced shallots, 1/4 cup of coconut cream which you get from the top of a can of coconut milk, and mix in the cream.
Step 6: Once everything is mixed together, add in 1 large sliced red chilli, stir and cook for a final 2 to 3 minutes until the pork is properly cooked, then serve and enjoy your dip with some fresh vegetables and rice.
And its as simple as that! We hope you enjoyed this creamy Thai dip recipe. For lots more Thai and Asian inspired recipes, be sure to subscribe to our youtube channel and newsletter to be notified when new recipes are published! If you give the recipe a try, let us know in the comments what you thought, we would love to hear from you!