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Thai Pork and Peanut Dip (Kao Tung Na Tung)

A flavorful Thai appetizer featuring ground pork, shrimp, and crushed peanuts in a creamy coconut base, perfect for parties or cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 125 g ground pork (or ground chicken) Ground pork offers a juicy flavor, but feel free to substitute it with ground chicken for a leaner option.
  • 100 g shrimp (or more ground pork/chicken) Minced shrimp adds a delightful texture—make sure to chop finely if using whole shrimp.
  • 4 cloves garlic Fresh garlic is a must for that fragrant base.
  • 0.25 tsp white peppercorn This adds a sharpness that complements the dip perfectly.
  • 2 cilantro roots or 6 cilantro stems Don’t skip the cilantro roots! They bring an authentic herbal essence that elevates the flavors.
  • 5 g mild dried chilies (e.g., guajillo) Adjust the amount depending on your heat preference.
  • 1 Tbsp neutral oil A good quality oil helps sauté without overpowering the flavors.
  • 0.5 cup coconut milk Full-fat coconut milk delivers the creaminess that makes this dip irresistible.
  • 0.33 cup peanuts, roasted and ground into coarse meal Roasting peanuts enhances their flavors, and a coarse grind adds texture.
  • 2-3 Tbsp Thai tamarind paste This brings the tangy, sweet notes that balance the richness.
  • 0.5 Tbsp finely chopped palm sugar For a touch of sweetness—don’t have palm sugar? Brown sugar works too!
  • 0.5 Tbsp fish sauce Essential for that umami punch.
  • 0.25 cup thinly sliced shallot Shallots add a mild sweetness that complements the dish.
  • to serve units Plain rice crackers The perfect base to scoop up this delicious dip!

Method
 

Preparation
  1. If using shrimp, chop them into very small pieces and mince them until they resemble ground meat.
  2. Grind the dried chilies into small flakes and set aside.
  3. In a mortar and pestle, pound the garlic, white peppercorns, and cilantro roots into a paste. Add the ground chilies and pound to mix.
Cooking
  1. In a small pot over medium heat, sauté the herb paste in a little oil for 2 minutes until aromatic.
  2. Stir in a quarter cup of coconut milk and sauté until reduced and the oil starts to separate.
  3. Add the ground pork and shrimp, stir and mash to break up the meat, ensuring the texture is fine.
  4. Pour in the remaining coconut milk, peanuts, palm sugar, fish sauce, and tamarind. Simmer on low heat for about 3 minutes, stirring occasionally.
  5. Toss in the shallots and cook for about 30 seconds. If the mix becomes too dry, add a splash of water.
  6. Adjust seasoning to taste and garnish with cilantro leaves and dried chilies if desired.
  7. Enjoy this delicious pork and peanut dip warm with rice crackers as the base.

Notes

Pay attention to the sautéing times—this is where you develop great flavor. Cook until fragrant, but be careful not to burn the garlic. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for a month.