Coconut Curry Sauce


  1. 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.
  2. 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.
  3. In a small container, mix lime juice and cornstarch together. Add to coconut milk and bring back to a boil.
  4. In a blender, add sauce mixture, Chobani® Greek Yogurt, and cilantro. Purée until smooth, then allow mixture to cool under refrigeration.
  5. 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.


  • 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