THAI CURRY COCONUT DIP

Makes ½ cup Go to any party and you’ll usually find a veggie plate with carrots, celery, and broccoli, with a tub of ranch dressing in the middle. Instead of that dip, give this fun orange-colored one a try. You’ll find an interesting and exotic flavor that will get you excited to dip all the veggies you can! INGREDIENTS • 1/3 C (35°F) coconut cream concentrate (alternatively, scoop the cream off the top of a can of full-fat coconut milk) • 2 Tbsp (30 ml) Thai red curry paste • 1 tsp (5 ml) salt • 1 tsp (5 ml) ground coriander • 1 tsp lime zest • 1 Tbsp (15 ml) water to thin INSTRUCTIONS AND HOW KIDS CAN HELP 1. Combine ingredients in sauce pan over medium heat, stirring constantly. 2. When a paste forms, let little hands add water slowly until the sauce coats the back of a spoon. 3. Turn heat down to simmer for 5-10 minutes until sauce thickens into a dip. 4. Server cold, store chilled for up to several months.

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Thai curry coconut dip is the orange alternative to the tub of ranch that shows up at every party. Coconut cream, red curry paste, coriander, and lime zest cook down into a thick, exotic dip. It will get you excited to work through the whole veggie plate.

Pro Tips

• Stir constantly over medium heat until the paste comes together — walk away and the coconut cream scorches fast.
• Add the water a little at a time, until the sauce coats the back of a spoon; stop sooner for a thick dip, add a touch more for a pourable sauce.
• No coconut cream concentrate? Skim the cream off the top of a can of full-fat coconut milk — that's the official workaround.
• Give it the full 5 to 10 minutes at a simmer; that's what thickens a loose sauce into a proper dip.
• Serve it cold — the flavor sharpens and the texture firms up after chilling.

Frequently Asked Questions

How spicy is Thai curry coconut dip?

Two tablespoons of Thai red curry paste give it a warm, steady kick — punchy but still family-friendly alongside cool, crunchy veggies.

What should I dip in it?

The classic veggie plate — carrots, celery, broccoli — is exactly what it was made for, but anything dippable is fair game.

How long does the dip keep?

Stored chilled, up to several months — it's mostly coconut cream and spices, so it holds beautifully.

Can I thin this into a sauce instead of a dip?

Yes — just work in a little more water until it loosely coats a spoon. Same flavors, more pourable.

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