• 1
  • 13 12
    coconut crème, canned, 2 Tbsp. reserved
  • 1
    Greek yogurt, full fat
  • 12
    coconut, shredded, unsweetened, toasted, 1 tsp. reserved, for garnish
  • 14
    shallot, diced
  • 2
    Thai green curry paste
  • 2
    avocado oil
  • 2
    palm sugar or coconut sugar
  • 1
    sea salt
  • 1
    kaffir lime leaf, minced
  • Thai bird’s eye chilis, sliced, for garnish
  • Thai basil leaves, for garnish

Nutrition Facts

Serving Size: 97g
Serves: 8
Amount Per Serving
Calories: 270
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 11g
Cholesterol: 5mg 2%
Sodium: 510mg 22%
Total Carbohydrate: 32g 12%
Dietary Fiber: 1g 4%
Sugars: 29g 58%
Protein: 3g 6%


  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!

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Product Fiesta Lime Rice Chips
Diet Gluten-Free Vegetarian
Dish Appetizers Dips