Thai Green Curry and Roasted Broccoli Dip

Name: Thai Green Curry and Roasted Broccoli Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1 lb (450 g) broccoli florets, cut into 1-inch florets, patted dry; 3 tbsp (45 ml) olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 3 tbsp (45 g) Thai green curry paste; 1 can (13.5 oz) (400 ml) full-fat coconut milk; 4 oz (115 g) cream cheese, softened, at room temperature; ½ tsp (2½ ml) fish sauce; 2 tbsp (30 ml) fresh lime juice, from about 1 lime; 1 tsp (5 g) palm sugar or brown sugar; ¼ cup (10 g) fresh Thai basil or regular sweet basil leaves, coarsely chopped; 1 whole (10 g) red Thai chili, thinly sliced, optional garnish (optional)

From the MyKitchenBank Kitchen

A creamy, fragrant dip that combines the heat and complexity of Thai green curry with the earthy sweetness of roasted broccoli. The dip has a vibrant green color and a balanced flavor profile—spicy, slightly sweet, and bright with lime and basil. Serve warm or at room temperature with crackers, vegetables, or crispy tortilla chips.

Prep: 15 min
Cook: 30 min
Wait: 20 min
Total: 1 hr 5 min
Makes: About 2 cups (480 ml)

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Ingredients

8 servings

1 lb (450 g) broccoli florets, cut into 1-inch florets, patted dry
3 tbsp (45 ml) olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
3 tbsp (45 g) Thai green curry paste
1 can (13.5 oz) (400 ml) full-fat coconut milk
4 oz (115 g) cream cheese, softened, at room temperature
½ tsp (2.5 ml) fish sauce
2 tbsp (30 ml) fresh lime juice, from about 1 lime
1 tsp (5 g) palm sugar or brown sugar
¼ cup (10 g) fresh Thai basil or regular sweet basil leaves, coarsely chopped
1 whole (10 g) red Thai chili, thinly sliced, optional garnish (optional)

Equipment (8)

Baking sheet (16×10 inches / 41×25 cm)
Parchment paper or foil
Small saucepan
Medium mixing bowl
Measuring spoons and cups
Chef's knife and cutting board
Wooden spoon or silicone spatula
Serving bowl or dip dish (about 2-cup / 480 ml capacity)

Steps

Before you start

Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper or foil
Gather all ingredients and measure them before you begin
Have a serving bowl or dip dish ready

1
Roast the broccoliOven 425°F / 220°C
- Toss the broccoli florets with 2 tbsp (30 ml) of olive oil, ½ tsp (3 g) kosher salt, and ¼ tsp (0.5 g) black pepper in a large bowl.
- Spread in a single layer on a prepared baking sheet.
- Roast at 425°F (220°C) for 18–20 minutes, stirring halfway through, until the florets are golden brown and crispy on the edges and tender inside.
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Ready when: Florets are golden brown on the edges and fork-tender inside
Tip: Pat the broccoli completely dry before roasting so it crisps rather than steams. Don't crowd the pan.
2
Bloom the curry paste
- While the broccoli roasts, heat the remaining 1 tbsp (15 ml) olive oil in a small saucepan over medium heat.
- Add the Thai green curry paste and cook, stirring constantly, for 1–2 minutes.
- The paste will become more fragrant and slightly darker as it blooms.
- Do not let it burn.
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Ready when: Paste is fragrant and slightly darker, about 1–2 minutes
Tip: Blooming the curry paste in oil releases its flavors and removes any raw edge. Stir constantly to prevent scorching.
3
Add coconut milk
- Pour the coconut milk into the saucepan with the curry paste.
- Stir well to combine, breaking up any lumps.
- Simmer over medium heat for 3–4 minutes, stirring occasionally, until the mixture is smooth and slightly reduced.
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Ready when: Mixture is smooth and slightly thickened, no visible lumps of paste
Tip: Stir well at the start to avoid lumps of curry paste in the finished dip.
4
Remove from heat and cool slightly
- Remove the saucepan from the heat and let it cool for 2–3 minutes.
- The mixture should be warm but not hot when you add the cream cheese, so it incorporates smoothly without breaking.
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Ready when: Mixture is warm but no longer steaming vigorously
Tip: Cooling prevents the cream cheese from breaking or becoming grainy when stirred in.
5
Blend in cream cheese
- Add the room-temperature cream cheese to the saucepan and stir vigorously with a wooden spoon or silicone spatula until it is fully incorporated and the mixture is creamy and smooth.
- Break up any small lumps of cream cheese as you stir.
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Ready when: Mixture is smooth and creamy with no visible cream cheese lumps
Tip: Use room-temperature cream cheese so it blends smoothly without lumps. Stir vigorous but gently.
6
Season the base
- Stir in the fish sauce, lime juice, and palm sugar.
- Taste and adjust: add a little more fish sauce for deeper umami, lime juice for brightness, or sugar for sweetness.
- The dip should taste balanced—spicy, savory, slightly sweet, and tart.
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Ready when: Flavors are balanced and pleasant on your palate
Tip: Add lime juice and fish sauce gradually—it's easier to add more than to correct overseasoning.
7
Fold in roasted broccoli
- Check that the roasted broccoli has cooled slightly (about 5 minutes after removing from the oven), then transfer it to a medium mixing bowl.
- Pour the warm curry-coconut mixture over the broccoli and fold gently with a spatula until evenly combined.
- Some broccoli florets should remain slightly chunky for texture.
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Ready when: Broccoli is evenly coated and distributed throughout the dip
Tip: Don't overmix; you want chunks of broccoli, not a smooth purée. Fold gently to maintain some texture.
8
Finish with basil
- Stir in most of the chopped fresh basil, reserving a small handful for garnish.
- Transfer the dip to a serving bowl.
- Top with the remaining basil and, if using, a few slices of fresh red chili for color and a hint of extra heat.
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Ready when: Dip is in serving bowl, garnished and ready
Tip: Add basil just before serving so it stays vibrant and doesn't darken. Reserve some for a fresh, colorful garnish.

Good to know

Tips

This dip is best served warm or at room temperature so the flavors are bright and the texture is creamy. Cold dip will be thicker; reheat gently before serving.
Roast the broccoli until the edges are deeply caramelized—this adds sweetness and depth that balances the spice and heat of the curry.
If you prefer a smokier or more complex dip, stir in a pinch of smoked paprika or a squeeze of sriracha after tasting.
Serve with crispy crackers, fresh vegetable sticks (cucumber, bell pepper, celery), fried tortilla chips, or toasted bread slices.

Make ahead

Yes. Prepare the dip through step 7 (folding in the broccoli) up to 1 day ahead. Cover and refrigerate. Reheat gently in a saucepan over low heat, stirring often, or in a microwave in 30-second intervals until warm. Stir in fresh basil and garnish just before serving for the brightest flavor.

Storage & reheating

Room temperature (in a serving bowl): up to 2 hours. Refrigerator (in an airtight container): up to 4 days. Freezer: up to 3 months. To reheat, thaw in the refrigerator overnight, then warm gently in a saucepan over low heat, stirring often, until creamy. The dip may separate slightly after chilling; stir in a splash of coconut milk or cream to restore creaminess.

Substitutions

cream cheese, softened → Greek yogurt or sour cream (use 3 oz / 85 g). The dip will be slightly tangier and less rich but still creamy and delicious.
fresh Thai basil or regular sweet basil leaves → fresh mint or cilantro. Cilantro adds a brighter, more herbaceous note; mint adds sweetness. Use the same amount.
Thai green curry paste → red curry paste (use the same amount). The dip will be warmer and slightly fruitier. Adjust seasoning to taste.
full-fat coconut milk → heavy cream or full-fat sour cream. The dip loses its Thai flavor profile but remains creamy. Use the same amount. Reduce or omit fish sauce if substituting.