Back
PREP TIME
20 Minutes
COOK TIME
0 Minutes
RATING
Chef Susur Lee’s Thai Coconut & Pineapple Dip
Re-create Chef Susur Lee’s recipe at home! This crowd-pleasing dip tastes like the tropics and pairs perfectly with Tostitos® Restaurant style tortilla chips.
INGREDIENTS
- 2 tbsp coconut oil
- 1 tsp chopped curry leaf
- 5 tbsp diced onion
- 2 inch piece of lemongrass, crushed
- 2 tsp tumeric
- 6 tbsp diced pineapple
- 1.5 tsp salt
- Lime juice from ¾ of a lime
- 1 minced birds eye chili
- 6 tbsp coconut cream
- 2.5 tbsp white sugar
- ½ tsp corn-starch
- Crispy shallow for garnish
HOW TO MAKE
- In a saucepan, melt coconut oil over medium heat. Add curry leaf, sauté 1 minute. Add in diced onion, lemongrass and turmeric. Cook 1-2 minutes, until the onion is soft.
- Add pineapple and salt. Stir, cooking down until slightly reduced, about 4 minutes.
- Stir in lime juice, minced chili and coconut cream, cooking a couple more minutes until slightly reduced.
- Add in sugar and cornstarch. Once thickened, remove lemongrass.
- Let cool. Garnish with additional bird’s eye chilis and crispy shallots as desired.
- Serve with Tostitos® Restaurant Style tortilla chips.
DOWNLOAD RECIPE
Tasty RewardsTM
Members
GET MY COUPON*
*Get a Tostitos® Coupon!
Coupons available while quantities last.
