Creamy Asian Chicken Peanut Dip

    (17)
    20 mins

    Served hot, this exotic dip is a huge party pleaser. You'll feel guilty for all the praise, because it is so easy to make.


    17 people made this

    Ingredients
    Serves: 24 

    • 2 tablespoons oil
    • 600g chicken mince
    • 2 small red chillies (or to taste) , chopped
    • 2 cloves garlic, crushed
    • 1/2 cup (140g) crunchy peanut paste
    • 1/3 cup (90ml) lime juice
    • 1cup (250ml) coconut cream
    • 1½ tablespoons (30ml) fish sauce
    • 1 tbs finely chopped vietnamese mint (rau ram or laksa leaves)

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a large frypan on a medium heat. Add the mince and cook, stirring, till no longer pink and any lumps have been broken up. Add garlic, lime juice, fish sauce, peanut paste, chilli and coconut cream to the pan. Bring to boil, stirring, then reduce heat and simmer for 5 minutes. Stir in Vietnamese mint.
    2. Serve warm or hot. Decorate with a couple of leaves of Vietnamese mint and serve with pappadums or prawn crackers.

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    Reviews and ratings
    Global ratings:
    (17)

    Reviews in English (15)

    by
    9

    I used this recipe (minus the peppers) for the sauce on a thai chicken pizza.  -  01 Feb 2009  (Review from Allrecipes US | Canada)

    by
    9

    Despite my initial reservations while cooking this dip, it was very well received at the party I brought it to. One friend liked it so much she said she could eat it with a spoon. Although it is not all that visually appealing, it makes up for it in flavour and uniqueness. I used red thai curry paste instead of red chilis and I used hoisin sauce instead of fish sauce (personal preference). Nice when you want something different.  -  04 Nov 2006  (Review from Allrecipes US | Canada)

    by
    8

    This was delicious. A lot of people requested the recipe. If you are looking for something different from the normal old boring dips, this is it. I did add abit more chili because we like it hot.  -  11 May 2005  (Review from Allrecipes US | Canada)

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