Red Curry White Bean Dip

• 100 g white beans, drained and rinsed — Canned white beans, drained and rinsed
• 8 g natural peanut butter — Natural peanut butter
• 25 g light coconut milk — Canned light coconut milk
• 10 g vegan Thai red curry paste — Vegan Thai red curry paste
• 12 g lime juice — Fresh lime juice
• 5 g cilantro — Fresh cilantro
• 120 g cucumber, cut into batons — Cucumber with peel

Method

1. 1Measure ingredients: Blend the dipMeasure white beans, peanut butter, light coconut milk, thai red curry paste, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Blend the dipProcess beans, peanut butter, coconut milk, curry paste, lime, and cilantro for 60 seconds, scraping once.1 minLook for: The dip is smooth, thick, and evenly orange-red.Safety: Use an intact can, unplug before scraping, and declare peanut.
3. 3Measure ingredients: Cut the cucumberMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Cut the cucumberCut washed cucumber into sturdy batons and blot the cut surfaces dry.1 min 30 secLook for: Batons are crisp and dry enough to scoop.Safety: Use a stable cutting board.
5. 5ServeSpoon all dip into a cup, keeping the full portion together and the rim clean.Look for: The serve stage is complete and ready for the next action.
6. 6Arrange the cucumber beside itArrange the cucumber beside it, keeping the ingredients evenly distributed before the next action.30 secLook for: The dip holds a scoop and cucumber remains crisp.Safety: Refrigerate promptly.