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Thai Coriander and Cashew Dip


  • 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

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.

Note – Can be kept in the fridge for 3-4 days.

Makes 1 ½ cups.


Serves 6 – 23g nuts per serve

NUTRIENTS per serve – (55g per serve)

Energy 630kJ, Protein 4g, Fat 12g (Saturated fat 2g), Carbohydrate 5g, Sugars 2g, Fibre 2g, Sodium 75mg


Note:

Vegetable sticks are not included in the nutritional analysis


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