This recipe was found on the Internet was created by Darlene Schmidt. She knows her Thai Dips!!!!
This flavorful dip from Northern Thailand is excellent for a snack or appetizer when served with a variety of fresh vegetables.
1/2 cup tamarind water (made with 1 tsp. tamarind paste + water)
4 tsp. sugar
3 cloves garlic
1 shallot, sliced
2 Tbsp. fish sauce
juice of 1/2 lime
1/2 tsp. dried chilli flakes (more or less depending on your desired spice level)
1 dried or frozen kaffir lime leaf
1/2 stalk lemongrass, finely sliced (remove tough outer leaves)
1 rounded tsp. arrowroot powder mixed with a little water (or substitute corn starch)
handful of fresh corriander, chopped roughly
Place all ingredients in a food processor or blender.
Process well, then taste for salt, spice, and sweetness, adjusting according to your taste. (Add more fish sauce if not salty enough; if too salty, add more tamarind or lime juice.)
Place in a sauce pan and bring to a boil.
Reduce heat and add arrowroot powder mixed with water, stirring until the dip thickens. Stir in most of the corriander, leaving a little to sprinkle on top.
Place in a bowl on a serving platter, and surround with a variety of fresh vegetables for dipping.
Serve dip warm or at room temperature.