Name: Coconut Curry Sauce
Ingredients: 2 10 neutral oil; 2 7.4 onion, large dice; 1 ½ 6.9 yellow bell pepper, large dice; ⅓ 2 garlic cloves, whole, crushed; ⅓ 1.25 ginger root, medium dice; ⅓ 3 green curry paste, prepared; 1 ½ 12 coconut milk; ¼ 2 lime juice; 2 1 cornstarch; 2 22.4 Chobani® Whole Milk Plain Greek Yogurt; ¼ 0.5 cilantro leaves

A rich coconut milk curry sauce for serving hot over veggies and protein.

neutral oil

onion, large dice

yellow bell pepper, large dice

garlic cloves, whole, crushed

ginger root, medium dice

green curry paste, prepared

coconut milk

lime juice

cornstarch

Chobani® Whole Milk Plain Greek Yogurt

cilantro leaves

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Protein

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.