Thai Red Curry Coconut Granola with Lime Whipped Yogurt

Name: Thai Red Curry Coconut Granola with Lime Whipped Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups (200 g) rolled oats; 1 cup (85 g) unsweetened shredded coconut; ¾ cup (100 g) roasted unsalted cashews, roughly chopped, roughly chopped; 2 tablespoons (30 g) Thai red curry paste; 3 tablespoons (45 ml) coconut oil, melted, melted; 2 tablespoons (30 ml) pure maple syrup; ½ teaspoon (2½ ml) fish sauce; ¼ teaspoon (1½ g) sea salt; 1 cup (240 ml) full-fat Greek yogurt, cold, cold; ⅓ cup (80 ml) heavy cream, cold, cold; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed; 1 teaspoon (3 g) lime zest, finely grated; 1 tablespoon (15 ml) honey; 2 tablespoons (15 g) toasted sesame seeds, for garnish, toasted (optional); 2 tablespoons (5 g) fresh cilantro, chopped, for garnish, chopped (optional)

From the MyKitchenBank Kitchen

A bold, savory-sweet granola infused with Thai red curry, toasted coconut, and cashews, paired with bright lime-whipped yogurt. The warm spice of curry balances creamy coconut and tangy citrus for a sophisticated breakfast or snack that blurs the line between savory and sweet.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: About 2 cups granola and 1 cup whipped yogurt (4 servings)

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Ingredients

4 servings

For the granola
2 cups (200 g) rolled oats
1 cup (85 g) unsweetened shredded coconut
¾ cup (100 g) roasted unsalted cashews, roughly chopped, roughly chopped
2 tablespoons (30 g) Thai red curry paste
3 tablespoons (45 ml) coconut oil, melted, melted
2 tablespoons (30 ml) pure maple syrup
½ teaspoon (2.5 ml) fish sauce
¼ teaspoon (1.5 g) sea salt
For the lime whipped yogurt
1 cup (240 ml) full-fat Greek yogurt, cold, cold
⅓ cup (80 ml) heavy cream, cold, cold
2 tablespoons (30 ml) fresh lime juice, freshly squeezed
1 teaspoon (3 g) lime zest, finely grated
1 tablespoon (15 ml) honey
2 tablespoons (15 g) toasted sesame seeds, for garnish, toasted (optional)
2 tablespoons (5 g) fresh cilantro, chopped, for garnish, chopped (optional)

Equipment (8)

Large bowl
Small bowl
Whisk
9×13-inch (23×33 cm) baking sheet
Parchment paper
Rubber spatula
Electric mixer or whisk
Measuring cups and spoons

Steps

Before you start

Preheat oven to 325°F (163°C)
Line a large baking sheet with parchment paper
Have all ingredients measured and ready before mixing

1
Mix curry and oil
- In a small bowl, whisk together the red curry paste, melted coconut oil, and maple syrup until smooth and well combined.
- The curry paste should fully dissolve into the oil; stir for about 30 seconds to ensure no lumps remain.
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Ready when: Mixture is smooth and homogeneous
Tip: Whisk well to break up the curry paste; any clumps will toast unevenly and create bitter spots.
2
Combine dry ingredients
- In a large bowl, combine the rolled oats, unsweetened shredded coconut, chopped cashews, fish sauce, and sea salt.
- Toss everything together with a rubber spatula until the fish sauce is distributed evenly throughout (it will coat the oats lightly).
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Ready when: Fish sauce is evenly distributed; no clumps visible
Tip: Fish sauce smells pungent but mellows significantly during baking—it adds savory depth, not fish flavor.
3
Coat with curry mixture
- Pour the curry oil mixture over the oat mixture and stir with a rubber spatula for 2–3 minutes, turning and folding until every bit of oat, coconut, and cashew is coated with the curry oil.
- The mixture should look golden and slightly wet, not dry.
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Ready when: All ingredients are evenly coated and glistening; no dry oats remain
Tip: Take time with this step—patchy coating leads to uneven toasting and dry spots.
4
Spread and bakeOven 325°F / 165°C
- Spread the granola mixture in a single, even layer on the prepared baking sheet.
- Bake at 325°F (163°C) for 20–25 minutes, stirring every 5 minutes with a wooden spoon.
- The granola is done when the oats are golden-tan and fragrant; watch carefully in the last few minutes to prevent burning.
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Ready when: Oats are golden-tan, coconut is lightly browned, aroma is warm and nutty with curry undertones
Tip: Stir every 5 minutes to ensure even browning; the edges toast faster than the center.
5
Cool completely
- Spread the hot granola on the parchment paper and let it cool at room temperature for 10–15 minutes.
- It will crisp up as it cools.
- Do not stir or break it up while it's still warm, or it will clump.
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Ready when: Granola no longer steams and feels dry to the touch
Tip: Resist the urge to stir—breaking it up while warm prevents crispy clusters from forming.
6
Whip yogurt and cream
- While the granola cools, combine the cold Greek yogurt, cold heavy cream, lime juice, lime zest, and honey in a bowl.
- Using an electric mixer or whisk, beat on medium-high speed for 2–3 minutes until the mixture is fluffy and holds soft peaks.
- The texture should be light and airy, like whipped cream with tanginess.
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Ready when: Mixture is fluffy and holds soft peaks when you lift the whisk
Tip: Keep your bowl and beaters chilled; cold ingredients whip better and faster.
7
Break up and assemble
- Once the granola is cool, break it into bite-sized clusters with your hands.
- Divide the lime whipped yogurt among serving bowls, top with granola, and garnish with sesame seeds and cilantro if using.
- Serve immediately.
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Ready when: Granola is broken into clusters; yogurt is dolloped and garnished
Tip: Assemble just before serving so the granola stays crispy.

Good to know

Tips

Fish sauce is essential to the savory depth; do not skip it. It mellows completely during baking and does not taste fishy in the finished granola.
For a sweeter granola, increase maple syrup to 3 tablespoons, but reduce it slightly if you prefer a more savory profile.
If your granola becomes soft after a day or two due to humidity, spread it on a baking sheet and re-crisp in a 300°F (150°C) oven for 5–8 minutes.
Toast your own sesame seeds in a dry skillet over medium heat for 2–3 minutes for maximum flavor and crunch.

Make ahead

The granola can be made up to 5 days ahead; store it in an airtight container at room temperature. The whipped yogurt is best made no more than 2 hours ahead and kept in the fridge. Assemble just before serving.

Storage & reheating

Store the granola in an airtight container at room temperature for up to 5 days (it may soften slightly if exposed to humidity). The whipped yogurt keeps in a covered bowl in the refrigerator for up to 2 days, though it will gradually lose its whipped texture. Store leftover components separately and assemble fresh bowls as needed.

Substitutions

Thai red curry paste → 2 tablespoons Thai green curry paste. Gives a fresher, slightly brighter heat; reduce fish sauce to 0.25 teaspoon if using green curry.
coconut oil, melted → neutral oil such as vegetable or sunflower oil. Use if you prefer a less coconut-forward flavor, though coconut oil adds richness.
roasted unsalted cashews, roughly chopped → roasted almonds, peanuts, or macadamia nuts. Cashews provide creaminess; almonds add earthiness, peanuts add strength, macadamias add richness.
full-fat Greek yogurt, cold → full-fat sour cream or crème fraîche. Sour cream gives a sharper tang; crème fraîche is richer and tangier than yogurt.