1 tspcanola oil
25gsliced ginger
55gminced lemongrass
100gshallots sliced thinly
70gsliced leeks
4 eachserrano pepper, seeds removed
15gmadras curry powder
20gwhite miso
Coconut Pistachio Curry
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
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. PISTACHIO + COCONUT GREMOLATA.
- Finely chop the herbs and the coconut.
- Combine the lemon zest, chili and salt.
- Savor the flavor and enjoy your meal.
KEEP DIGGING
