Search all of our recipes Thai Green Curry with Creamy Coconut Yoghurt 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. You may also like... Free recipe e-book
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