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Chef Susur Lee’s Thai Coconut & Pineapple Dip
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PREP TIME

20 Minutes
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COOK TIME

0 Minutes
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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

  1. 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.
  2. Add pineapple and salt. Stir, cooking down until slightly reduced, about 4 minutes.
  3. Stir in lime juice, minced chili and coconut cream, cooking a couple more minutes until slightly reduced. 
  4. Add in sugar and cornstarch. Once thickened, remove lemongrass.
  5. Let cool. Garnish with additional bird’s eye chilis and crispy shallots as desired.
  6. Serve with Tostitos® Restaurant Style tortilla chips.
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