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Thai Coconut Curry Dip

10
Minutes
8
Servings
80
Calories
Ingredients
-
1bag
-
1⁄4cupsshredded unsweetened coconut
-
1tbspcanola oil
-
1onion, finely chopped
-
2cloves garlic, minced
-
1tbspThai green curry paste
-
2tspminced fresh gingerroot
-
1⁄4tspsalt
-
1⁄2cupscoconut milk
-
2cupsplain 2% Greek yogurt
-
1tbsplime juice
-
1tsplime zest
-
2tbspfresh cilantro leaves
Nutrition Facts
Nutrition Facts
Serving Size: 105g
Serves: 8
Amount Per Serving | ||
---|---|---|
Calories: | 80 | |
% Daily Value* | ||
Total Fat: 4g | 5% | |
Saturated Fat: 3.5g | ||
Cholesterol: 5mg | 2% | |
Sodium: 105mg | 5% | |
Total Carbohydrate: 6g | 2% | |
Dietary Fiber: 1g | 4% | |
Sugars: 3g | 6% | |
Protein: 7g | 14% |
Instructions
- 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 Sesame Seaweed 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.
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