Spicy Coconut Cashew Dip Recipe for Dinner
This vibrant spicy coconut cashew dip blends the creaminess of cashews with the tang of tamarind, a hint of lime, and a touch of heat from fresh chilies. Perfect as a sauce or dip, it complements grilled dishes, steamed vegetables, and more, making it a versatile addition to any dinner spread.
Equipment
- Food processor or blender
Ingredients
- ⅔ cup roasted unsalted cashews or peanuts see note
- ¼ cup unsweetened coconut milk
- 1 tablespoon tamarind paste or concentrate optional
- 1 tablespoon dark brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Asian fish sauce
- Juice of 1 lime plus more if needed
- 1–2 fresh hot chilies seeded and chopped (or substitute cayenne to taste)
- 1 garlic clove grated on a Microplane or minced
Alternative Option (Peanut Butter Version):
- ⅔ cup peanut butter substitute for cashews or peanuts
- Adjust coconut milk by adding tablespoon by tablespoon until desired consistency is reached.
Instructions
- Add the cashews to a blender or food processor and blend them for 1–2 minutes until they form a thick paste.
- Pour in the coconut milk, tamarind paste (if using), dark brown sugar, soy sauce, fish sauce, lime juice, chilies, and garlic.
- Blend the mixture until completely smooth, tasting as you go. Adjust the flavors by adding more lime juice or salt if necessary.
- If the dip seems too thick, mix in a small amount of water until it reaches your preferred consistency.
Notes
- If cashews or peanuts are unavailable, substitute with peanut butter. Gradually add coconut milk to achieve the desired consistency, as nut butter can vary in texture.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- This dip pairs well with grilled chicken, pork, tofu, rice, or steamed vegetables.
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