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.

Ingredients

1 pack tofu
1 tbsp dark soy sauce (plus more to season, if desired)
spray oil
1 medium courgette
4 baby pak choi
100g (3.5 oz) baby sweetcorn
50g (1.8 oz) sugar snap peas
1 large red pepper, deseeded
1/2 small can bamboo shoots
300g (10.6 oz) coconut milk
2-3 tbsp good green curry paste, using less/more depending on how strong you like it
300g (10.6 oz) naturally fat free, plain yogurt (there should only be one ingredient on the pack, no nasties)
Up to 200ml (6.8 fl oz) filtered water
Juice of half a lime
Salt and pepper, if desired
1 handful lightly toasted cashew nuts
2 red chillis

Instructions

Preheat the oven to 180C (160C fan assisted, 350F)
Drain the tofu and pat dry with kitchen towel, then slice into 1-2cm batons
Drizzle 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
Transfer to a plate and set aside (this stage is to help the tofu keep its shape, rather than turning into scrambled egg in your curry)
Next, chop all your veg except the chillis however you prefer – I like big chunky pieces that maintain plenty of crunch
Heat a little spray oil in a large frying pan of wok until it’s smoking hot, then chuck in all of your chopped veg, stir fry briefly until they start to just soften
In a separate small pan, heat a little spray oil, then fry the curry paste gently until lots of lovely aroma starts to be released
Stir in a tablespoon of the coconut milk to combine, then take off the heat and add the rest of the coconut milk
Next stir in the yogurt gently, and then the water, little by little, until you have a consistency you like – my preference is quite a thin sauce, but you might prefer it thicker, more like a gravy
Transfer the sauce into your pan with your veggies, add the tofu and stir through until fully heated, then stir in the lime juice
Taste and season if necessary, then serve with freshly steamed or boiled rice with a few cashew nuts sprinkled on top
Finely chop the red chilli, and serve in a small bowl at the table to that everyone can control their own heat!

Here’s the recipe for this reduced fat Thai green curry again for you to print at home.

Reduced fat Thai green curry with yogurt and tofu

Servings:

Author: Emily Leary

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

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

1 pack tofu
1 tbsp dark soy sauce plus more to season, if desired
spray oil
1 medium courgette
4 baby pak choi
100 g baby sweetcorn
50 g sugar snap peas
1 large red pepper deseeded
1/2 small can bamboo shoots
300 g coconut milk
2-3 tbsp good green curry paste using less/more depending on how strong you like it
300 g naturally fat free plain yogurt
Up to 200ml filtered water
Juice of half a lime
Salt and pepper if desired
1 handful lightly toasted cashew nuts
2 red chillis

Instructions

Preheat the oven to 180C (160C fan assisted, 350F)
Drain the tofu and pat dry with kitchen towel, then slice into 1-2cm batons
Drizzle 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
Transfer to a plate and set aside (this stage is to help the tofu keep its shape, rather than turning into scrambled egg in your curry)
Next, chop all your veg except the chillis however you prefer – I like big chunky pieces that maintain plenty of crunch
Heat a little spray oil in a large frying pan of wok until it’s smoking hot, then chuck in all of your chopped veg, stir fry briefly until they start to just soften
In a separate small pan, heat a little spray oil, then fry the curry paste gently until lots of lovely aroma starts to be released
Stir in a tablespoon of the coconut milk to combine, then take off the heat and add the rest of the coconut milk
Next stir in the yogurt gently, and then the water, little by little, until you have a consistency you like – my preference is quite a thin sauce, but you might prefer it thicker, more like a gravy
Transfer the sauce into your pan with your veggies, add the tofu and stir through until fully heated, then stir in the lime juice
Taste and season if necessary, then serve with freshly steamed or boiled rice with a few cashew nuts sprinkled on top
Finely chop the red chilli, and serve in a small bowl at the table to that everyone can control their own heat!