Different brands of Thai green curry paste have different strengths of (chilli) heat – so use according to taste.
spray oil
4 large potatoes, peeled and thinly sliced
25g butter, thinly sliced
1 cup EasiYo Greek n' Coconut Yogurt
1-2 tablespoons Thai green curry paste
1/2 cup cream
freshly ground black pepper to taste
1/4 cup chopped coriander leaves and stems
Preheat the oven to 180°C.
Spray a 29cm x 21cm baking dish with oil. Pat the potatoes dry with a paper towel. Layer in the baking dish, overlapping each slice a little and placing a little butter between each layer.
Combine the yoghurt, green curry paste and cream. Pour evenly over the potatoes. Sprinkle with black pepper.
Cover with foil. Bake for 30 minutes. Remove the foil and continue baking for 30-40 minutes, until the potatoes are soft. Sprinkle with the coriander just before serving.
Serves 6-8.