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THE DAIRY KITCHEN

Green Curry Yoghurt Chicken

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 10 MINS
Using natural yoghurt to make Thai Green Curry instead of coconut milk is not only healthier but gives your day a dairy boost.

Ingredients

1 tablespoon oil
500g skinless chicken fillets, sliced
1 red onion, sliced
200g green beans, tops removed
1 carrot, peeled and thinly sliced
2-3 tablespoons Thai green curry paste
400g natural yoghurt
2 teaspoons brown sugar
1 tablespoon fish sauce
2 tablespoons chopped fresh coriander
jasmine rice, for serving
extra natural yoghurt, for serving
Handy Tips
Try adding a couple of drops of coconut essence to this curry.

Method

  1. Heat oil in a wok or large saucepan, brown chicken in batches for 2-3 minutes or until golden.
  2. Add vegetables and curry paste to wok and cook stirring for 2 minutes, pour in 1/4 cup water and gently simmer for 5 minutes or until vegetables are tender.
  3. Stir in yoghurt and warm through before seasoning with brown sugar and fish sauce, fold in coriander and serve with steamed jasmine rice.

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