Reduced fat Thai green curry with yogurt and tofu

There are so many ways you can enjoy yogurt – it is versatile, convenient and a great food staple for all the family. Yogurt contains a range of nutrients important in a balanced diet and a healthy lifestyle.

To show just how versatile yogurt can be, I’ve developed this gorgeous Thai green curry, that benefits from reduced fat content because 50% of the coconut milk is replaced with naturally fat free yogurt.

Here’s what to do to make this reduced fat Thai green curry with yogurt – feeds four.

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5 from 1 vote

Reduced fat Thai green curry with yogurt and tofu

A gorgeous thai green curry, that benefits from reduced fat content because 50% of the coconut milk is replaced with naturally fat free yoghurt.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Spicy mains

Cuisine: Thai

Keyword: curry, spicy, Thai, Thai green curry, tofu, yogurt

Servings: 4

Calories: 443kcal

Author: Emily Leary

Ingredients

• 400 g (14.1 oz) tofu drained, patted dry and sliced into 1-2cm batons
• 1 tbsp dark soy sauce plus more to season, if desired
• 1 spray oil
• 1 tbsp groundnut oil or vegetable oil
• 1 medium courgette halved lengthways and sliced into half moons
• 4 baby pak choi cut in half
• 100 g (3.5 oz) baby sweetcorn halved lengthways
• 50 g (1.8 oz) sugar snap peas
• 1 large red pepper deseeded and sliced
• 60 g (2.1 oz) bamboo shoots drained
• 300 g (10.6 oz) reduced-fat coconut milk
• 2-3 tbsp good green curry paste using less/more depending on how strong you like it
• 300 g (10.6 oz) naturally fat free plain yogurt
• 1/2 lime juice
• 1 pinch salt and pepper if desired
• 30 g (1.1 oz) cashew nuts roughly chopped
• 2 red chillis thinly sliced

Instructions

• Preheat the oven to 180C (160C fan assisted, 350F)
• Drizzle the tofu with the soy sauce and allow to soak in, then transfer to a baking sheet lightly greased with spray oil and bake for 15-20 until firm but not hard. This stage makes the tofu flavourful and firm, so that it won't break down in your curry.
• Meanwhile, heat the oil in a large frying pan or wok until it’s smoking hot, then add the courgette, bok choi, sweetcorn, sugar snap peas, red pepper and bamboo shoots. Stir fry for 2-3 minutes until start to just soften
• Add the green curry paste and coconut milk and stir through.
• Stir in the yogurt. If you feel it's too thick at the stage, you can stir in a splash of water.
• When the tofu has baked, add and stir through.
• Add the lime juice, taste and season with salt and pepper, if necessary.
• Serve to bowls with a few cashew nuts sprinkled on top, and the sliced chiliis in a small bowl so that everyone can control their own heat.

Nutrition

Calories: 443kcal | Carbohydrates: 45g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 942mg | Potassium: 2722mg | Fiber: 13g | Sugar: 23g | Vitamin A: 40158IU | Vitamin C: 470mg | Calcium: 1189mg | Iron: 10mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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What do you think of this reduced fat Thai green curry? How does it compare to versions you’ve tried before?

For more Thai inspired recipes, try this carrot and coconut soup or this veg packed Thai noodle soup.