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Cambodian wedding day dip.
Cambodian wedding day dip.
added by River Cottage Veg Every Day!

As seen on the River Cottage Veg TV series.

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Prep time
  • 10 minutes
Cook Time
  • 20-25 minutes
Servings
  • Serves 2
Ingredients
  • 600g Chestnut mushrooms, very finely chopped (3-4 mm pieces)
  • ½ Red chilli, finely chopped
  • 3 Garlic cloves, finely chopped
  • 3tbs Rapeseed oil
  • 1 tbs Medium curry powder
  • 2 heaped tbs crunchy peanut butter
  • 400ml Coconut milk
  • ½ lime-juiced
  • 1tsp soy sauce
  • A few coriander leaves
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Directions

Heat the oil in a large pan, when hot add the mushrooms and cook over a high heat stirring frequently until all moisture is driven off.

Add the garlic and chilli and cook for a minute, add the curry powder and peanut butter stir to mix. Add the coconut milk and simmer until thickened stirring to ensure the mixture doesn't catch.

Finish with a squeeze of lime juice and soy to taste. Spoon into bowls and garnish with a few coriander leaves.

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