Tomato and chilli dip

Name: Tomato and chilli dip
Cuisine: Thai
Ingredients: 2 large, fresh red chillies; 6 garlic cloves, peeled; 1 tablespoon chopped fresh coriander leaves and stalks; 1 tablespoon chopped fresh coriander leaves and stalks; juice of 1 lime; 3 red shallots, peeled and chopped into quarters; 2 large ripe tomatoes; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 large, fresh red chillies
6 garlic cloves, peeled
3 red shallots, peeled and chopped into quarters

Asia
Thailand
Fish course
Sauce
Gluten-free
Pescatarian

Method

Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the whole chillies for about 5 minutes, turning occasionally.
Add the garlic and shallots and dry-fry for another 5 minutes. The chilli skins should be darkened. Set aside to cool.
In the same pan, add the tomatoes and dry-fry for about 5 minutes until the skins have darkened.