READY IN 20 mins

Thai Chicken Dip

Read Reviews (15)

"Served hot or warm, this exotic dip is a huge party pleaser. Ground chicken is simmered in a peanutty coconut sauce. You'll feel guilty for all the praise, because it is so easy to make. Serve with papadums or prawn crackers." — CZARDAS

Directions

Heat oil in a large skillet over medium heat. Add the chicken, and cook while stirring to crumble until no longer pink. Stir in the chilies, garlic, peanut butter, lime juice, coconut cream and fish sauce. Bring to a boil, then reduce heat to low, and simmer for 5 minutes. Stir in the mint, and serve warm or hot. Garnish with a few leaves of mint.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 02, 2009

I used this recipe (minus the peppers) for the sauce on a thai chicken pizza.

—JENNHALES

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Most Helpful Critical Review

Aug 02, 2006

1st of all this was not hot. I ended up putting 1/2 heaping teaspoon of red pepper flakes in after it was done because it wasn't spicy. Even with that addition it wasn't that hot. Some people didn't like the sweetness and one person I heard say, "Peanut butter? " Maybe she was allergic to peanut butter, I don't know, but she didn't eat any of it. Won't make this one again I can assure you.

—DECAR48

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17 Ratings

Nov 04, 2006

Despite my initial reservations while cooking this dip, it was very well received at the party I brought it to. One friend liked it so much she said she could eat it with a spoon. Although it is not all that visually appealing, it makes up for it in flavour and uniqueness. I used red thai curry paste instead of red chilis and I used hoisin sauce instead of fish sauce (personal preference). Nice when you want something different.

—PGASPAR

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May 11, 2005

This was delicious. A lot of people requested the recipe. If you are looking for something different from the normal old boring dips, this is it. I did add abit more chili because we like it hot.

—2BINXTC

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Oct 07, 2007

This recipe is awesome! I added green curry paste to give it extra heat and used it in lettuce wraps.

—Jamie

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Nov 09, 2005

I added basil and while cooking the chicken a little bit of green thai curry paste. It was fabulous.

—COOKIE301

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Apr 19, 2010

I have been making this for years and I am always asked for the recipe. It is very original and people are amazed at how good it tastes. Use red pepper flakes or regular mint if you don't have what is called for. I serve it with cut up pita bread or pita chips.

—Tracey

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Feb 12, 2006

If your guests like Thai food, they'll love this dip - it's different, tasty and fairly easy. I added green curry paste, more thai chilis and a little more chunky PB. We didn't like it with the shrimp crackers, but loved it with bread and black pepper flavored water biscuit crackers.

—STEPHS

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Nutrition

Calories
124 kcal
6%

Carbohydrates
8.4 g
3%

Cholesterol
17 mg
6%

Fat
6.7 g
10%

Fiber
0.5 g
2%

Protein
7.9 g
16%

Sodium
114 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Chicken Dip

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 124
Calories from Fat: 61

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 2.8g 14 %
Cholesterol 17mg 6 %
Sodium 114mg 5 %
Potassium 118mg 3 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 0.5g 2 %
Protein 7.9g 16 %
** Sugars 7g
Vitamin A < 1 %
Vitamin C 6 %
Calcium < 1 %
Iron 4 %
** Thiamin 3 %
Niacin 39 %
** Vitamin B6 10 %
** Magnesium 7 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.