Creamy Thai Coconut Curry Dip 🤝 Crunchy Fiesta Lime Rice Chips, bird’s eye chilis, Thai basil leaves, and toasted coconut. Serve with Lundberg Fiesta Lime Rice Chips and enjoy! INGREDIENTS 1 bag Lundberg Fiesta Lime Rice Chips 13.5 oz. coconut crème, canned, 2 Tbsp. reserved 1 cup Greek yogurt, full fat 1⁄2 cup coconut, shredded, unsweetened, toasted, 1 tsp. reserved, for garnish 1⁄4 cup 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 ...