Ingredients

• 1

  bag
  Sesame Seaweed Rice Chips suggested substitutions
• ¹⁄₄

  cups
  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
• ¹⁄₄

  tsp
  salt
• ¹⁄₂

  cups
  coconut milk
• 2

  cups
  plain 2% Greek yogurt
• 1

  tbsp
  lime juice
• 1

  tsp
  lime zest
• 2

  tbsp
  fresh cilantro leaves

Instructions

1. In small skillet, toast coconut over medium-high heat for 2 or 3 minutes or until golden; set aside, reserving 1 tsp for garnish.
2. 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.
3. In bowl, stir together coconut milk mixture, yogurt, toasted coconut, lime juice and zest. Garnish with cilantro and reserved coconut. Serve with Lundberg Sesame Seaweed Rice Chips.
4. Make-ahead: Can be covered and refrigerated for up to 3 days.
5. Tip: To toast coconut in the oven, spread on baking sheet. Bake in 375°F oven for about 3 minutes or until golden.