Fish-Sauce Dip

7 ingredients
5 steps

Ingredients

  • 2 14-ounce cans coconut milk, unopened
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 red Thai chili peppers, seeded and minced
  • 2 cloves minced garlic
  • 2 tablespoons lime juice
  • 1/4 cup fish sauce

Directions

  1. 1
    Place the cans of coconut milk in the refrigerator and chill for 30 minutes.
  2. 2
    Open the cans and use a spoon to remove the thick cream at the top of the cans.
  3. 3
    Measure 1/2 cup of the cream and reserve remaining coconut milk for another use.
  4. 4
    Combine the 1/2 cup of coconut cream and the remaining ingredients and stir until the sugar is dissolved.
  5. 5
    Serve as a dipping sauce for meats and salads.

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