COVID-19 "Coronavirus" Statement

Thai Coconut Curry Dip

Quick Information

10 min
Gluten Free



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

Nutritional Facts

Serving Size: 1/8 recipe (105g)

Amount Per Serving

Calories 80

Calories from Fat 40

Total Fat 4g

Saturated Fat 3.5g


Cholesterol 5mg

Sodium 105mg

Carbohydrate 6g

Fiber 1g

Sugars 3g

Protein 7g