Best Minty Yogurt Sauce Recipes
RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE
Steps:
- 1. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight. 2. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt. (I cooked mine in the oven 350 degrees, skipped the grill, used a 9x13 glass pan) 3. Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.
EGGPLANT WITH MINTY SAUCE AND YOGURT
Steps:
- Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour. Meanwhile, make the tomato sauce. Put the oil a large, nonstick frying pan set over medium-high heat. When hot, add onion. Stir-fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place. Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork. Just before you eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels. When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately.
MINTY YOGURT SAUCE
Use this lively condiment as a dip, or thin it slightly with water to make a salad dressing. It complements all kinds of roasted and fresh vegetables, such as our Roasted Carrots and Parsnips and Lemon-Pepper Green Beans.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- Mix together all ingredients. Sauce can be refrigerated in an airtight container up to 1 day. If making ahead of time, keep mint separate, then chop and add just before serving.
ROASTED CARROTS AND PARSNIPS WITH MINTY YOGURT SAUCE
Fresh thyme accentuates the earthy flavor of carrots and parsnips in this simple roasted vegetable dish. A lemony, minty yogurt dipping sauce is just icing on the cake.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Toss carrots and parsnips with oil and thyme; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning once, until golden brown and tender, about 40 minutes. Serve warm or room temperature, with yogurt sauce.
RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE
For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil and salt.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
- Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
- Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.
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