2 tsp vegetable oil
1 onion, roughly chopped
3 tsp or to taste, Thai red curry paste
150g (3 medium) carrots, peeled and thinly sliced
2 tbs lemon juice
½ small bunch coriander, roughly chopped
120g roasted salted cashews
½ cup coconut cream
Salt flakes and freshly ground black pepper, to taste


Heat the oil in a medium sized saucepan. Add the onion and curry paste and cook stirring over a medium heat for 3-4 minutes or until very fragrant.

Add the carrot and 2 tbs water. Cover and cook over a low heat until the carrots are very

Allow to cool completely. Lightly drain.

Add the carrots, lemon juice, coriander, cashews, coconut cream and salt and pepper into the blender jug. Cover and select speed 2 (Chop). Pulse 5 seconds or until the desired consistency is achieved.

Serve with vegetable pieces and crackers.


  • Dip can be kept for up to 3 days

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