🍽️ Creamy Coconut Curry Dip

Name: Creamy Coconut Curry Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1-2 green chili peppers; 2 stalks lemongrass; 2 handfuls cilantro leaves; 2 handfuls mint; 400 ml coconut milk; 50 ml instant vegetable broth; salt, pepper from the mill

185 kcal · 30 min · 4 servings

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Ingredients

1 onion
1-2 green chili peppers
2 stalks lemongrass
2 handfuls cilantro leaves
2 handfuls mint
400 ml coconut milk
50 ml instant vegetable broth
salt, pepper from the mill

Instructions

1. Peel the onion and cut it into small cubes.
2. Make a lengthwise cut in the chili pepper.
3. Rinse the seeds of the chili pepper under cold water.
4. Finely chop the empty chili pepper pods.
5. Finely chop the lemongrass as well.
6. Place the onions, the chili pepper, the lemongrass, and the fresh herbs into a blender.
7. Blend the ingredients briefly until they are roughly chopped.
8. Pour the coconut milk and the vegetable broth into a saucepan.
9. Add the roughly blended herb mixture from the blender to the saucepan.
10. Stir everything together well.
11. Let the sauce simmer on medium heat for 20 to 25 minutes.
12. The sauce should reduce to about half its volume during this time.
13. Season the finished sauce with salt.
14. Add some pepper to taste if you like.
15. Pour the warm sauce into a clean jar or bottle.
16. Seal the container tightly so that the sauce keeps well.

Nutrition per serving

kcal: 185
Protein: 3 g · Fett/Fat: 19 g · Carbs: 6 g