Creamy Curry Dip
This creamy curry dip pairs the gentle warmth of red curry paste with the fresh, citrusy notes of lemongrass and coriander. Ready in just a few minutes, it's a natural match for grilled vegetables, meat or crusty bread. A short simmer lets all the flavours melt beautifully together. Try it once and you'll see why it quickly becomes a firm favourite.
Ingredients
- 1 onion
- 1 stalk lemongrass
- 1 tsp oil
- 250 g double cream, or heavy cream in the US
- 1 tsp red curry paste
- salt
- 2 stalks fresh coriander, known as cilantro in the US
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 145 kcal | 580 kcal |
| Carbohydrates | 3 g | 12 g |
| Protein | 1 g | 4 g |
| Fat | 14 g | 56 g |
| Fibre | 0.3 g | 1.2 g |
| of which sugar | 1 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Slice the onion into rings and finely slice the lemongrass.
- Sauté both in the oil over high heat until fragrant.
- Pour in the cream and stir in the curry paste, then let everything simmer for about 5 minutes.
- Chop the coriander, season the dip with salt and the chopped coriander, and adjust to taste.
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Nutrition facts per serving (estimate)
| Calories | 145 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 1 g |
| Fat | 14 g |
| Fibre | 0.3 g |
| of which sugar | 1 g |
Frequently asked questions
What goes best with this curry dip?
It's wonderful with grilled vegetables, meat or fish, or as a dip for bread and wraps.
Can I make the curry dip ahead?
Yes, you can make it a day in advance and keep it in the fridge. Warm it briefly before serving, or enjoy it cold.
How spicy is the dip with red curry paste?
With one teaspoon of red curry paste the dip is mild to medium. For more heat, simply increase the amount a little.
Can I swap the cream for a plant-based alternative?
Yes, coconut milk or plant-based cream work well and give the dip a slightly more exotic note.
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