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.
Reduced fat Thai green curry with yogurt and tofu
- 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
- 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.
What do you think of this reduced fat Thai green curry? How does it compare to versions you’ve tried before?