Fish-Sauce Dip

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
• ¼ cup fish sauce

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    206 calories; 21 grams fat; 18 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 710 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

1 cup

Preparation

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

40 minutes