I have seen an advert on TV using Philadlphia instead of coconut milk to make a thai style curry but don't fancy the cheesy taste. I wondered if it would work using yoghurt or creme fraiche? Any ideas welcome.
Well I'm going to try a curry recipe with yoghurt instead of oconut milk as the other half doesn't like it. You can only try, if it's yak then you'll know not to do it again.
Will do, but the currys not a thai one, it's Indian. The only thing with the yoghurt in a green curry is the consistency, coconut milk is quite runny, whereas yoghurt is thick. Maybe that drinking yoghurt would work if it's the natural flavour.
Yoghurt is an ingredient in many Indian curries (it is on my takeaway menu!) but I think I will try it in a Thai curry - I don't care if it's a bit thicker.
I put what I like in mine. Family, well sons don't like it when the cauliflower and other veg goes in. They think that it should only contain meat but I like a bit of a change now and again. If they don't like it then they don't have to eat it
racoon - you can cut down the yoghurt using a full cream mil to the consistency you want. In Iceland, their yoghurt "Skyr" (link to the brand name perhaps), comes as a brick and you "carve" a chunk off and use the milk and sugar to bring it to your taste (and it is so delish).....
i dont make thai curry (because the coconut milk is fattening) but i always put yoghurt in my currys - made one yesterday actually. Add it at the end and take it off the heat first then stir it in as if it boils it will separate.
Ive never used it myself, but my friend is on slimming world and raves about QUARK. Add it at the end of the cooking and take pan off the heat immediately and it wont separate.
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