This one is a really interesting dip with such great flavors and I can almost guarantee you've never had anything like it before. I found the recipe in a vegetarian cookbook in England (thanks Jill!) and modified it a bit.
Cambodian Wedding Day Dip
Ingredients:
-500 g mixed variety mushrooms
-1 tbsp sunflower oil
-1 small hot chili finely chopped (or chili sauce)
-3 garlic cloves
-1 tbsp curry powder
-2 tbsp crunchy peanut butter
-1/2 of a 400ml can of coconut milk
-Juice of 1 lime
-Dash soy sauce
-Finely chopped coriander (optional)
Method:
Finely pulse mushrooms in food processor to 3-4mm pieces.
Heat oil in wok over high heat. Add mushrooms and cook briskly, stirring often, until all liquid they released has evaporated. Add chili and garlic and fry for another minute.
Add curry powder and peanut butter, stir in thoroughly and then stir in coconut milk. Let it all bubble rapidly, stirring occasionally to make sure it doesnt burn, until thick- up to half an hour. Add lime juice and soy sauce to taste.
Scoop dip into a bowl. Scatter with coriander. Serve with rice as a meal, or flatbread as a dip.
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