Coconut Curry Sauce
Coconut Curry Sauce
Directions
- Place a large sauté pan on medium-low heat; add oil, onion, bell pepper, garlic, and ginger. Cook until translucent and soft, about 3-5 minutes.
- Raise the heat to medium-high, add the green curry paste, and stir continuously, cooking for 2 more minutes. Add coconut milk and bring to a boil.
- In a small container, mix lime juice and cornstarch together. Add to coconut milk and bring back to a boil.
- In a blender, add sauce mixture, Chobani® Greek Yogurt, and cilantro. Purée until smooth, then allow mixture to cool under refrigeration.
- To apply sauce, cook protein, vegetables, and starch to desired doneness. While pan is hot, but not directly over heat, ladle sauce over ingredients. Toss well and serve hot.
Ingredients
- 1/4 cup cilantro, fresh, leaves
- 1 1/2 cups coconut milk
- 2 tbsp cornstarch
- 1/3 cup garlic, clove(s), whole, crushed
- 1/3 cup ginger, root, medium dice
- 1/3 cup green curry paste, prepared
- 1/4 cup lime, juice
- 2 tsp oil, neutral
- 2 cups onion, large dice
- 1 1/2 cups Yellow Bell Pepper, large dice
- 2 cups Chobani® Whole Milk Plain Greek Yogurt