Yogurt Curry Dip

Ingredients

• 1 ½ cups unflavored Greek yogurt (full-fat preferred (you can use labneh for a thicker dip))
• 60 g store-bought green curry paste (about ¼ cup (see recipe notes for recommended brands))
• 60 g coconut cream (¼ cup - unsweetened, OR use 3 tbsp vegetable oil)
• Salt (only if needed (depends on the curry paste))
• Lime juice (optional (only if needed - depends on the curry paste))
• 2 spring onion (finely sliced (optional))
• 2 tbsp cilantro (finely chopped (optional))
• 2 tbsp Thai basil (chopped (optional))

Steps

1. 1

   In a small frying pan, heat the coconut cream over medium heat.

2. 2

   The coconut milk will start to boil and the oil will start to separate (see photos in the post for reference). At this point, add the green curry paste and other (optional) herbs that you'll be adding to the dip.

3. 3

   Saute the mixture for about 2 - 5 minutes, or until the paste is cooked and is very fragrant. Do not let it burn!

4. 4

   Remove from the heat and scrape the curry paste into a small bowl. Let it cool down to room temperature. It will cool down faster in the fridge as well, but do not let it harden.

5. 5

   In a bowl, add the yogurt (or labneh) and half of the cooled down green curry paste and mix to combine. Add more green curry paste IF you like (to your taste). The amount will vary depending on the curry paste brand AND your personal preferences. So start with half, and add more as needed.

6. 6

   Taste and add salt only if needed. If you added all of the curry paste, you may not need to use salt at all. Add lime juice to taste (if you want the dip to be more tangy).

7. 7

   Serve with chicken wings and crudites.