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))
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