Green Curry of Courgette, Pineapple and Cashews
A fragrant and gently spiced Thai green curry combining tender courgette, sweet pineapple and crunchy cashews in a rich, aromatic coconut milk sauce. A delicious balance of sweet, savoury and fresh flavours, bringing a taste of Thailand to the table.
Tip: You will need to have a tin of coconut milk in the refrigerator for a few days before making this dish.
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Preparation time
30 min
Cook time
30 min
Total time
60
Meal
- mains
Servings
4
Ingredients
- 2 x 400g/14 oz tins coconut milk (one chilled in the refrigerator and the other one at room temperature)
- 3 tbsp (heaped) green curry paste
- 3 tbsp coconut aminos (or use soy sauce as an alternative or tamari if gluten-free)
- 1 tbsp coconut palm sugar or dark brown sugar
- 6 courgettes cut on the diagonal into ½-inch width pieces
- 450g/16 oz pre-cut pineapple or 1 pineapple cut into 1-inch square chunks (keep the juice)
- 225g/1 cup roasted, unsalted cashews plus a few extra for garnish
Decoration: kaffir lime leaves and Thai green Birds Eye chillies
Instructions
- Heat up a wok, when it starts to smoke add the thick cream from the cold can of coconut milk.
- Add 3 tablespoons of green curry paste. Mix well and cook gently until the colour turns darker and more intense, followed by the arom wafting gently up your nostrils!
- Add the balance of the coconut milk from the cold can. Mix the second room temperature can and add to the wok.
- Add the Coconut Aminos and coconut palm sugar.
- Quick mix and add the courgette slices, cook until they are ‘al dente’. They don’t take long to cook and you don’t want them soggy.
- Add the pineapple and the juice. Quick waltz around the wok!
- Add the cashews and Thai basil leaves. Another waltz!
Serving: put into a serving dish. Garnish with cashews, basil leaves, Kaffir lime leaves and green chillies – your choice! Great curry to serve with steamed jasmine rice
Keywords
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