Thai-Style Cucumber Chili Dip with Fresh Vegetables
A cool, creamy coconut-based dip with lime, red chili, and fresh herbs, served with crisp cucumber, carrot, and bell pepper sticks.
Total
10 min
Prep
10 min
Serves
2
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Recipe serves 2
Ingredients
- 3/4 cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce alternative: coconut aminos
- 1, finely minced fresh red chili
- 1 clove, grated garlic
- 2 tbsp, chopped fresh cilantro
- 1, cut into sticks cucumber
- 2, cut into sticks carrots
- 1, cut into sticks bell pepper
Instructions
- 1
Whisk the coconut milk, fresh lime juice, coconut aminos, minced red chili, and grated garlic in a bowl until smooth.
- 2
Stir in the chopped cilantro and season with a pinch of salt.
- 3
Chill the dip for 10 minutes.
- 4
Arrange the cucumber, carrot, and bell pepper sticks around the dip and serve.
Nutrition per serving
Calories
210
11% of a 2,000 kcal day
| Protein | 4 g |
| Carbohydrate | 16 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 340 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Green Curry with Chicken
A fragrant, spicy curry made with coconut milk, green chili paste, and Thai basil.
Red Curry Paneer and Peas
Spicy Thai red curry base with bamboo shoots, green peas, and seared paneer chunks.
Red Curry Aloo Gobi
Spicy Thai red curry base with cauliflower florets, baby potatoes, and Thai basil.
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