Curry that suggests to use a mortar and pestle, to ground the usual spices used like cumin, fennel seeds, mustard….
I still sometimes do use a mortar but very often I do the express version of it. Cardamom, ginger, coriander…. powder.

Especially this curry version which is the 15min one.

It’s delicious… You’ll probably think that I always say that and it’s true, first of all, because I am not going to give you a recipe that I find dull or boring and also because for those who know me, know that I love exoticism and this one in addition to be fast, is very exotic….

Ingredients, serves 4
– 250g organic squash
– 200ml of coconut milk
– 120g of pineapple chunks
– 2 red Thaï curry paste
– 100ml vegetable cube stock
– 70g of greens beans
– 1/2 onion
– vegetable oil
– Coriander leaves

Wash well and cut the squash in big chunks.

Peel and slice the onion finely

Heat a bit of olive oil in a pan and cook the onion till it’s translucent, then add the Thaï curry paste, the squash, coconut milk and stock.
Simmer for 15-20min until the squash is tender. After 10min of cooking tip in the green beans.

Stir in the pineapple and coriander, cook just a few minutes till the pineapple heat through.

Serve on top of white rice or noodles and sprinkle with coriander.

Check the recipe on our youtube channel !!! :

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