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Thai Green Curry with Creamy Coconut Yoghurt

  • Total: 10 mins
  • Serves: 4



  • 1 tbsp sesame oil
  • 2 tbsp Thai green curry paste
  • 1 tbsp tamari
  • 1 cup coconut milk
  • 1 cup broccolini, roughly chopped
  • 1 cup zucchini, sliced into half moons
  • 150g firm tofu, cut into 2cm cubes and pan fried
  • 4 kaffir lime leaves


  • 150g Cocobella Natural Coconut Yoghurt
  • 1 green chilli, finely sliced
  • 3 spring onions, sliced
  • 1 bunch fresh coriander, torn
  • 1 tsp hemp seeds
  • 1 tsp sunflower seeds
  • 1 tsp pumpkin seeds


  1. Heat a pan over medium heat. Add sesame oil and green curry paste and fry for 1-2 minutes until fragrant.
  2. Stir in coconut milk and tamari and simmer on low for 3 minutes until heated through.
  3. Add broccolini, zucchini, tofu and kaffir lime leaves. Simmer for 5 minutes until vegetables and tofu are cooked.
  4. Remove pan from heat and top with a generous dollop of coconut yoghurt, green chilli, spring onions, coriander, hemp seeds, sunflower seeds and pumpkin seeds.
  5. Serve on a bed of brown rice or with some rice noodles.

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