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
This recipe is taken from...
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.