Coconut Pistachio Curry Coconut Pistachio Curry

INGREDIENTS

1 tspcanola oil

25gsliced ginger

55gminced lemongrass

100gshallots sliced thinly

70gsliced leeks

4 eachserrano pepper, seeds removed

15gmadras curry powder

20gwhite miso

70gdry white vermouth

50gwhite port

70gwhite wine

2 kaffir lime leaves

330mlvegetable stock

330mlcoconut cream

1granny smith apple

150gpineapple, sliced

40gbanana

100gBronte pistachio, soaked in cold water

½lime juice

00:00

LET'S CHOP IT UP.

Heat the canola oil in a pan over medium heat.
Add the lemongrass and ginger, sweat for 2-3 mins.
Add the leeks and shallots and sweat until they are translucent.
Add the curry powder and miso, saute for 1 min.
Degalze with the alcohol.
Add the lime leaves and reduce heat to low, simmer until about 1/2 cup liquid remains.
Add stock and simmer over low heat for 5 mins, add coconut and simmer for another 10.
Transfer to a blender while hot. Puree with the apple, pineapple, banana and parsley.
Pass through a chinois.
Season with lime juice, salt and espelette.

FINAL TOUCH: GREMOLATA