Coconut Pistachio Curry

By Chef P(ierre Serrao)

Serve it on top of some rice with some coconut gremolata and I don’t wanna hear nada. I know that shit look good. 

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.

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

FINAL TOUCH. PISTACHIO + COCONUT GREMOLATA.

  1. Finely chop the herbs and the coconut.
  2. Combine the lemon zest, chili and salt.
  3. Savor the flavor and enjoy your meal.
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