A fragrant and flavorful rice dip made with toasted coconut, rich sesame oil, green curry, and fresh spices. Savory, satisfying, and perfect for pairing with your favorite crudite or rice chips!
This post is sponsored by Mahatma Jasmine Rice.
When it comes to cuisine, I am not picky! I love Italian, Mexican, Japanese, Greek…really anything. And when I travel abroad I love trying new foods and dishes from different cultures.
I’ve been to Asia twice (China in high school and the Philippines in college) and have always wanted to go back since it is so vast and has so many different places to explore. One place that has piqued my interest recently is Thailand! After watching the Netflix show, Jack Whitehall: Travels with my Father, I wanted to travel there even more.
The scenery, the culture, the climate…the FOOD. Everything about it seemed right up my alley and like some place I would really enjoy going.
With Thailand on my mind, I was inspired to create some homemade Thai food. Since I’m not there yet, I might as well enjoy some of their tasty cuisine at home, right?
Luckily, I was sent some authentic Thai jasmine rice in the mail from Mahatma to try out. Have you had it before? If not, you’re missing out! This stuff is the REAL deal.
Mahatma Jasmine Rice is a long grain exotic rice imported directly from Thailand. When I cooked it, it filled my apartment with the most amazing delicate and natural Jasmine aroma scent. It’s amazingly soft and delicious even after being cooled and chilled in the refrigerator. Perfect for the dip creation I had in mind!
Have you ever had a rice dip before? Unlike regular dips, rice based ones are incredibly hearty and filling! With the right pairings, you could even make a meal out them.
My Thai Coconut Rice Dip marries all the flavors you love about Thai cuisine including curry paste, coconut, lime, cilantro, and ginger with creamy rich Greek yogurt for the ultimate decadent dip.
- 2 cups cooked Mahatma Jasmine rice
- 1 tbsp coconut oil
- 1 white onion, diced
- 3 cloves of garlic, finely chopped
- 1 tbsp Thai green curry paste
- 2 tbsp ginger, minced
- ¼ tsp finely ground sea salt
- ½ cup lite coconut milk
- 2 cups 5% or whole milk plain Greek yogurt
- 2 tbsp lime juice
- 1 tbsp lime zest
- 2 tbsp fresh cilantro, chopped
- In small skillet, heat oil; cook onion, garlic, curry paste, ginger, coconut, and salt until tender and fragrant. Add coconut milk; bring to simmer. Remove from heat; let cool to room temperature.
- In bowl, stir together coconut milk mixture, yogurt, lime juice, zest, and cilantro. Garnish with extra cilantro and coconut. Serve chilled with crackers, veggies, or dippers of choice!
Naturally gluten-free, high in protein, and incredibly flavorful, this Thai Coconut Rice Dip will be your new favorite appetizer or substantial snack. Pair with lentil chips, rice chips, or your favorite crudite for a taste experience unlike any other.
Another amazing thing about this creation is that the flavors become even more pronounced and delicious as it sits in the fridge. For best results, let it site overnight in the fridge so the flavors can meld even more before serving.
I know you will LOVE this. Whether you’re looking to shake up your usual snack routine or for a unique appetizer to serve at your next party, this Thai Coconut Rice Dip is for YOU.
Have you ever been to Thailand?
Do you like Thai cuisine?
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