Thai green curry with yogurt instead of coconut milk

You'll love this gorgeous Thai green curry with yogurt instead of coconut milk. It's cream and delicious, and benefits from reduced fat content thanks to the use of fat-free yogurt.

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.

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 (if using) 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?

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4.8 from 6 votes

Reduced Fat Thai Green Curry Recipe with Yogurt and Tofu

You'll love this gorgeous Thai green curry with yogurt instead of coconut milk. It's cream and delicious, and benefits from reduced fat content thanks to the use of fat-free yogurt.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Spicy mains

Cuisine: Thai

Diet: Gluten Free, Vegetarian

Servings: 4 bowls

Author: Emily Leary

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 + gluten free if required
• 1 tbsp groundnut oil or vegetable oil
• 1 medium courgette (zucchini) 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 (1) red bell pepper deseeded and sliced
• 60 g (2.1 oz) bamboo shoots
• 2-3 tbsp good green curry paste (vegetarian if required) using less/more depending on how strong you like it
• 300 g (10.6 oz) fat-free natural yogurt (double if leaving out coconut milk)
• 300 g (10.6 oz) reduced-fat canned coconut milk (or leave out and double yogurt quantity below)
• 1/2 lime juice
• 1 pinch salt and black pepper if desired
• 30 g (1.1 oz) cashew nuts roughly chopped
• 2 red chillis thinly sliced

Equipment

• Weighing scales
• Measuring spoons
• Kitchen knife
• Chopping board
• Citrus juicer
• Large mixing bowl
• Wooden spoon
• Nonstick baking sheet
• Wok

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 (if using), otherwise 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

As soon as the curry is cool, place any leftovers in an airtight container and store in the fridge, where it should keep for a couple of days. When reheating, do so gently over a low heat so as to avoid splitting the sauce.

Nutrition

Calories: 414kcal | Carbohydrates: 45g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 1000mg | Potassium: 2876mg | Fiber: 12g | Sugar: 23g | Vitamin A: 40158IU | Vitamin C: 470mg | Calcium: 1095mg | Iron: 10mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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