Thai Coconut Curry Dip
¼ cup shredded unsweetened coconut
1 tbsp canola oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp Thai green curry paste
2 tsp minced fresh gingerroot
¼ tsp salt
½ cup coconut milk
2 cups plain 2% Greek yogurt
1 tbsp lime juice
1 tsp lime zest
2 tbsp fresh cilantro leaves
1 bag (6 oz/170 g) Lundberg Sriracha Rice Chips
In small skillet, toast coconut over medium-high heat for 2 or 3 minutes or until golden; set aside, reserving 1 tsp for garnish.
In small skillet, heat oil; cook onion, garlic, curry paste, ginger and salt for 4 to 6 minutes or until tender and fragrant. Add coconut milk; bring to simmer. Remove from heat; let cool to room temperature.
In bowl, stir together coconut milk mixture, yogurt, toasted coconut, lime juice and zest. Garnish with cilantro and reserved coconut. Serve with Lundberg Sriracha Rice Chips.
Make-ahead: Can be covered and refrigerated for up to 3 days.
Tip: To toast coconut in the oven, spread on baking sheet. Bake in 375°F oven for about 3 minutes or until golden.Download Printable Version
Serving Size: 1/8 recipe (105g)
Amount Per Serving
Calories from Fat 40
Total Fat 4g
Saturated Fat 3.5g