Cambodian wedding day dip
As well as presenting it as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. A good teaspoon of chilli and garlic paste from a jar can be used instead of the fresh garlic and chilli.
Prep 10mins Cook 25mins Servs 2
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.
- 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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Who needs meat? Learn to turn local, seasonal produce into delicious veggie dishes at the River Cottage Cookery School