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Thai Pork and Peanut Dip

A beloved appetizer from Northern Thailand featuring ground pork or shrimp combined with fragrant herbs and crunchy roasted peanuts, creating a rich and savory dip perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 125 g ground pork (or ground chicken) Use quality, fresh meat for the best flavor.
  • 100 g shrimp Alternatively, feel free to substitute with more ground pork or chicken.
  • 4 cloves garlic Fresh garlic elevates the dish's taste, so avoid pre-minced options if possible.
  • ¼ tsp white peppercorn For best flavor, use whole peppercorns and grind fresh.
  • 2 cilantro roots or 6 cilantro stems Fresh cilantro is key for authentic flavor; roots are preferred but stems will suffice.
  • 5 g mild dried chilies (such as guajillo) Adjust quantity based on your heat preference.
  • 1 Tbsp neutral oil Recommended: canola or vegetable oil.
  • ½ cup coconut milk Full-fat coconut milk lends a creamy texture, but light versions can work too.
  • ⅓ cup peanuts (roasted and ground into a coarse meal) Freshly roasted peanuts add richness.
  • 2-3 Tbsp Thai tamarind paste Introduces the unique sourness typical in Thai cuisine.
  • ½ Tbsp finely chopped palm sugar Add a touch of sweetness; brown sugar can be used in a pinch.
  • ½ Tbsp fish sauce Opt for high-quality brands for authentic flavor.
  • ¼ cup thinly sliced shallot Sweet shallots add depth to the dish.
  • Plain rice crackers for serving Essential part of the dish; alternative with veggie sticks for a healthier option.

Method
 

Preparation
  1. Chop the shrimp into very small pieces and mince until resembling ground meat to blend beautifully with the pork.
  2. Grind the dried chilies into small flakes using a spice grinder or mortar and pestle. Set aside.
  3. In a mortar and pestle, pound the garlic, white peppercorns, and cilantro roots into a smooth paste, incorporating the ground chilies.
  4. Heat 1 tablespoon of neutral oil in a pan over medium heat. Once hot, add the herb paste and sauté until fragrant, about 2-3 minutes.
  5. Add ¼ cup coconut milk to the pan and reduce the mixture until the oil begins to separate, about 5-7 minutes.
  6. Stir in the ground pork and shrimp mixture, breaking up the meat until it is fine and evenly cooked, about 5 minutes.
  7. Pour in the remaining coconut milk, peanuts, palm sugar, fish sauce, and tamarind paste. Stir well and let simmer on low for about 3 minutes to marry the flavors.
  8. Add thinly sliced shallots and cook until slightly wilted, about 2 minutes. Adjust thickness with a little water if needed.
  9. Remove from heat and garnish with fresh cilantro and extra chilies if desired. Serve warm with crispy rice crackers.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat. Make ahead: This dip can be prepared one day in advance; just heat before serving. Troubleshooting: If too salty, add a small amount of coconut milk; if too bland, a sprinkle of fish sauce can enhance flavors.