Coconut Milk Dipping Sauce with Salted Soy Bean

This is one of my favourite dish my parents used to make for dinner.  There are a lot of versions of หลน (Lon), in Thai. Some uses fermented bean curd and add crab. My version is just what I could find in Sydney.


  • Spanish onion, sliced — 100 g
  • Long green chillies, sliced — 100 g
  • Coriander roots — 2
  • Salted soy bean — 2 tablespoon
  • Coconut milk — 1 cup
  • Minced beef — 150 g (ideally, the mixture of pork and prawn but canned tuna works as well)
  • Tamarind puree — 1 teaspoon or to taste
  • Fish sauce — 1 tablespoon or to taste
  • Sugar — just a pinch


  1. Pound coriander roots, half of the onion and half of the chillies into paste then add salted soy bean and blend the mixture.
  2. Boil coconut milk in a small saucepan, add the mixture and bring it to boil again.
  3. Add meat and keep stirring until it is cooked then put the rest of the onion and the chillies.
  4. The taste should be balanced with salted soy bean, fish sauce, tamarind puree and a touch of sugar.
  5. Simmer it until the onion and the chillies are soft and the sauce is thick. Occasionally stir.
  6. It is essential to serve with fresh vegetable and rice because the sauce is very creamy and rich.

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