Curry yoghurt dip with sticky chicken nibbles

Exotic Food's Green Curry yoghurt dip is an easy crowd-pleaser you can make in seconds.

  • 40 mins cooking
  • 2 hrs marinating
  • Serves 4
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  • 1 kilogram chicken nibbles
  • 3 clove garlic, minced
  • 2 tablespoon coriander stalks chopped, reserve the leaves
  • 2 tablespoon exotic food fish sauce
  • 4 tablespoon exotic food sweet chilli sauce
  • 1 1/2 cup natural greek style yoghurt
  • 1 -1 ½ tablespoons exotic foods thai green curry paste – adjust according to your taste
  • a handful of chopped basil
  • pinch of salt
  • toasted sesame seeds and microgreens to serve (optional)


  • 1
    Combine the chicken nibbles, garlic, coriander stalks, fish sauce and sweet chilli sauce in a bowl or zip seal bag and mix well. Place in fridge to marinate for 2 hours or overnight.
  • 2
    Preheat the oven to 210°C. Place the nibbles on a baking tray lined with non-stick baking paper and bake for 35-40 minutes, using tongs to turn them over once, until dark golden.
  • 3
    Make the curried yogurt dip. Chop the reserved coriander leaves. Place the yogurt, 1 tablespoon of Exotic Foods Thai Green Curry Paste, coriander, basil and salt in a bowl and whisk to combine. Taste and add more curry paste if desired. Keep chilled until needed.
  • 4
    Serve the nibbles hot with the zingy curried dip on the side.


  • Try the curried yogurt dip drizzled over a salad or use as dressing for grilled or barbecued meats.