Thai vegan coconut curry dip

By Lisa Brant | 30th March 2020
Plant-based vegan coconut curry dip at La Crisalida health and wellbeing retreats, Spain

This Thai vegan coconut curry dip recipe is shared here on our health and wellbeing blog by popular request! It is on our current winter menu and is always a hit with our guests.

Thai cuisine combines some of my personal favourite flavours: coriander, ginger and lime, yum!  If you can find holy basil in your local grocery aisle, then use that instead of the standard Mediterranean basil, for a more authentic flavour. Courgette is a versatile vegetable that provides a light creamy texture for this dip and it absorbs the combination of flavours really well.

Cooking tip: When you have finished cooking the vegetables, if there is some juice left in the pan, drain it into a jug and save it for use later on – where the recipe says “add water”, add this reserved liquid instead. It will bring added flavour into the dip.

Thai vegan coconut curry dip recipe

Serves: 8

Calories: 528 (66 per serving)

Allergens: none

Ingredients

2 small red onions, finely chopped

2 large courgettes, cut into chunks

4cm thumb of ginger, roughly chopped

2 tsp curry powder

1 tsp ground ginger

1 tsp ground coriander

2 tsp basil

2 tbsp lime juice

Zest from ½ lime

¼ cup shredded coconut

2 tbsp water

More water, as needed

Large handful fresh coriander, finely chopped

To serve: matchsticks of ginger, lime wedges

Method

Cook the onion in water in a frying pan for 5 minutes, until it starts to soften.

Add the courgette, ginger, curry powder, ground ginger, ground coriander, basil, lime juice and lime zest and continue to cook for a further 8 minutes. The courgette should become soft and then start to brown.

Remove from the heat and allow to go cold.  If there are any juices in the pan, you can drain them into a jug and keep them – use these reserved juices instead of water later on.

Using a hand-blender (or food processor) blitz until smooth. Add more water (or reserved juices) if necessary to reach your desired consistency.

Stir in the fresh coriander and shredded coconut. Place in the fridge (covered) until ready to serve, sprinkled with a few matchsticks of ginger and slices of lime.

Serving suggestion

Enjoy as a dip with some freshly cut vegetables like carrot, celery, red pepper or broccoli. It also complements our vegan chickpea and aubergine bites really well. You might enjoy dipping our wonderful rice balls into the dip too!

Need inspiration? Try our other vegan dip recipes

Plant-based dips are a great accompaniment to many meals or you can enjoy them as a healthy mid-afternoon snack. If you have enjoyed this recipe then you might like to try one of our other dip recipes from our health and wellbeing blog like:

Plant-based vegan food at La Crisalida health and wellbeing retreat

What we eat is important for our health and wellbeing. All of the food served at La Crisalida Retreats is plant-based (vegan), with no added salt, made fresh on site with minimal processed products. This provides high quality vitamins and minerals for your body, supporting a healthy digestive system.

If you enjoy eating this dip, then you might like to try some of our other plant-based recipes on our health and wellbeing blog. Enjoy making and eating this dip!

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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