Thai curry pastes lend a delicious, complex flavor, especially when enriched with coconut milk. Curry pastes can be spicy, so begin with the smaller quantity and slip in more if you like. For even more heat, you can always add cayenne or a splash of Sriracha sauce. Serve with blue corn chips or vegetable crudités. Keep any leftover dip tightly covered and refrigerated for up to one week. (You can also thin it with a little coconut milk and use as a sauce for buckwheat soba noodles or other dishes.)
Staff Favorite, Quick, Vegan
PER SERVING (¼ cup): 218 cal, 16g fat (7g mono, 5g poly, 4g sat), 0mg chol, 8g protein, 10g carb, 3g fiber, 41mg sodium
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