Ingredients

• 1

  bag
  Fiesta Lime Rice Chips suggested substitutions
• 13 ¹⁄₂

  oz
  coconut crème, canned, 2 Tbsp. reserved
• 1

  cups
  Greek yogurt, full fat
• ¹⁄₂

  cups
  coconut, shredded, unsweetened, toasted, 1 tsp. reserved, for garnish
• ¹⁄₄

  cups
  shallot, diced
• 2

  tbsp
  Thai green curry paste
• 2

  tbsp
  avocado oil
• 2

  tbsp
  palm sugar or coconut sugar
• 1

  tsp
  sea salt
• 1
  kaffir lime leaf, minced
• Thai bird’s eye chilis, sliced, for garnish
• Thai basil leaves, for garnish

Instructions

1. In medium sauté pan, toast coconut over medium heat for 2- 3 minutes, or until golden. Set aside, reserving 1 tsp. for garnish.
2. 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.
3. 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.
4. 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!