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Thai Green Curry with Creamy Coconut Yoghurt
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
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
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.
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