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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.

INGREDIENTS:

Serves 4

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

PREPARATION:

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.