0 from 6 votes
Yogurt Curry Dip
This creamy spicy yogurt curry dip is quick, easy, and versatile, with only 3 essential ingredients! Follow my tips to concentrate the flavors of the dip even more. It's a kid-friendly, adult-friendly, crowd-favorite dip for entertaining and game day snacking!EASY - A super easy recipe with lots of flavor. Since the flavor of the dip depends on the flavor of the curry paste, make sure to use a good quality, recommended brand, or equivalent. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Some adjustments can be made to personal tastes and amounts can be used as a guide.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 14 servings
Calories: 33 kcal
Course:
Appetizer , Snacks
Cuisine:
North American
Ingredients
Green Curry Yogurt Dip
- 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)
Instructions
Green Curry Yogurt Dip
- In a small frying pan, heat the coconut cream over medium heat.
- 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.
- Saute the mixture for about 2 - 5 minutes, or until the paste is cooked and is very fragrant. Do not let it burn!
- 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.
- 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.
- 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).
- Serve with chicken wings and crudites.
Cup of Yum
Notes
- I like to use Mae Ploy green curry paste. Depending on the brand of green curry paste that you use, the amount to add to the yogurt will vary.
- Add just half at first and add more if needed. You can use extra yogurt to adjust the dip to your taste as well.
- Straining the yogurt overnight in the fridge will help thicken the yogurt to a labneh-like consistency.
- Place a large sieve / strainer over a bowl and line the sieve with layered cheesecloth or a fine cheesecloth / nut milk bag. Place the yogurt in the cheesecloth and allow the excess liquid to drain into the bowl overnight. Cover the sieve with the yogurt loosely with plastic wrap.
- Because the yogurt will lose liquid, make sure to strain more yogurt than stated in the recipe here, so that you end up with enough yogurt for the dip.
Nutrition Information
Serving
2tbsp
Calories
33kcal
(2%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Trans Fat
0.001g
Cholesterol
1mg
(0%)
Sodium
8mg
(0%)
Potassium
50mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
712IU
(14%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 33
% Daily Value*
| Serving | 2tbsp | |
| Calories | 33kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.