You’ll love this gorgeous Thai green curry, that benefits from reduced fat content by using natural fat-free yogurt and reduced fat coconut milk.
There are so many ways you can enjoy yogurt – it is versatile, convenient and a great food staple for all the family.
Yogurt also contains a range of nutrients important in a balanced diet and a healthy lifestyle.
While you might be used to having yogurt with your muesli, when’s the last time you cooked with it?
Here’s what to do to make this reduced-fat Thai green curry with yogurt – feeds four.
Ingredients
- 400 g (14.1 oz) extra firm tofu drained, patted dry and sliced into 1-2cm batons
- 1 tbsp dark soy sauce plus more to season, if desired
- 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
- 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
Equipment
Instructions
Preheat the oven to 180C (160C fan-assisted).
Put the tofu in a bowl.
Drizzle the tofu with the soy sauce.
Allow to soak in.
Transfer to a lightly greased baking sheet and bake for 15-20 until firm but not hard. Don’t skip this stage – it 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.
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, yogurt and coconut milk and stir through.
Warm but don’t allow to boil as this could cause the sauce to split.
Add the baked tofu.
Stir through.
Add the lime juice, taste and season with salt and pepper, if necessary.
Serve to bowls.
Garnish with the cashew nuts and sliced chillies.
What do you think of this reduced fat Thai green curry? How does it compare to versions you’ve tried before?
Print this Thai green curry with yogurt recipe
Reduced fat Thai green curry with yogurt and tofu
Ingredients
- 400 g (14.1 oz) extra firm tofu drained, patted dry and sliced into 1-2cm batons
- 1 tbsp dark soy sauce plus more to season, if desired
- 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
- 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).
- Put the tofu in a bowl. Drizzle the tofu with the soy sauce and allow to soak in.
- Transfer to a lightly greased baking sheet and bake for 15-20 until firm but not hard. Don't skip this stage – it 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, yogurt and coconut milk and stir through. Warm but don't allow to boil as this could cause the sauce to split.
- 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, garnished with the cashew nuts and sliced chillies.
Video
Notes
Nutrition
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Super Busy Mum {Debs} says
My goodness this looks delicious! You always take beautiful food style images. Jealous much! ;) xx