Thai coriander and cashew dip
Thai coriander and cashew dip
Ingredients
- 1 cup cashews, roasted
- 1 bunch coriander, roots removed, rinsed and chopped
- ½ long red chilli, seeded and finely chopped
- ½ teaspoon brown sugar
- 1 ½ teaspoons lime juice
- 1 teaspoon fish sauce
- ¼ cup water
- vegetable sticks, to serve
Method
- Place all the ingredients in a food processor or blender and blend until still quite chunky.
- Serve with vegetable sticks like carrots, capsicum, blanched green beans.
Tips
Keep in the fridge for 3-4 days. Nutritional analysis is per 55g serve and excludes vegetable sticks.| Nutrients per serve | |
| Energy | 630 kj |
| Protein | 4 g |
| Fat | 12 g |
| Saturated fat | 2 g |
| Carbohydrate | 5 g |
| Sugars | 2 g |
| Dietary fibre | 2 g |
| Sodium | 75 mg |
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