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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.


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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  • 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

This recipe is taken from...

River Cottage Veg Every Day!