Thai Green Curry with Creamy Coconut Yoghurt
Thai Green Curry never goes out of style and adding a dollop or three of Cocobella coconut yoghurt at the end gives you the added benefits of live cultures and probiotics - deliciously dairy-free of course.
By Cocobella |
Featured in Meals & Savoury
Ingredients
Curry
- 1 tbsp sesame oil
- 2 tbsp Thai green curry paste
- 1 tbsp tamari
- 1 cup coconut milk
- 1 cup broccolini, roughly chopped
- 1 cup zucchini, sliced into half moons
- 150g firm tofu, cut into 2cm cubes and pan fried
- 4 kaffir lime leaves
Topping
- 150g Cocobella Natural Coconut Yoghurt
- 1 green chilli, finely sliced
- 3 spring onions, sliced
- 1 bunch fresh coriander, torn
- 1 tsp hemp seeds
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
Method
- Heat a pan over medium heat. Add sesame oil and green curry paste and fry for 1-2 minutes until fragrant.
- Stir in coconut milk and tamari and simmer on low for 3 minutes until heated through.
- Add broccolini, zucchini, tofu and kaffir lime leaves. Simmer for 5 minutes until vegetables and tofu are cooked.
- Remove pan from heat and top with a generous dollop of coconut yoghurt, green chilli, spring onions, coriander, hemp seeds, sunflower seeds and pumpkin seeds.
- Serve on a bed of brown rice or with some rice noodles.
