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13 1⁄2ozcoconut crème, canned, 2 Tbsp. reserved
1cupsGreek yogurt, full fat
1⁄2cupscoconut, shredded, unsweetened, toasted, 1 tsp. reserved, for garnish
2tbspThai green curry paste
2tbsppalm sugar or coconut sugar
1kaffir lime leaf, minced
Thai bird’s eye chilis, sliced, for garnish
Thai basil leaves, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 15g||19%|
|Saturated Fat: 11g|
|Total Carbohydrate: 32g||12%|
|Dietary Fiber: 1g||4%|
- In medium sauté pan, toast coconut over medium heat for 2- 3 minutes, or until golden. Set aside, reserving 1 tsp. for garnish.
- In medium sauté pan, add 2 Tbsp. avocado oil and shallots. Sauté for 4-5 minutes, or until soft. Add 2 Tbsp. coconut crème, green curry paste, and sugar. Sauté for 2-3 minutes. Add to large bowl or stand mixer.
- Add the remaining coconut crème, Greek yogurt, palm sugar, kaffir lime leaf, and sea salt to the large bowl or stand mixer with the green curry mixture. Mix to fully incorporate.
- Add coconut green curry dip to a bowl and refrigerate for at least 15 minutes. Garnish with sliced Thai bird’s eye chilis, Thai basil leaves, and toasted coconut. Serve with Lundberg Fiesta Lime Rice Chips and enjoy!