foodservice blog
Malaysian Coconut Curry
by Gary Parsons, Harvey & Brockless Group Development Chef
by Gary Parsons, Harvey & Brockless Group Development Chef
with tofu, red pepper, spinach, edamame and broccoli
This rich curry sauce has all the comforting warmth and creaminess you would expect from an authentic Malaysian coconut curry – aromatic cardamom, warming cumin, fresh ginger, garlic and chilli and refreshingly vibrant turmeric and lime juice, all brought harmoniously together with the addition of creamy coconut. It’s a comforting Malaysian cuddle in a sauce and the perfect foil for tofu – serve topped with fresh chopped chillies, fragrant Jasmine rice and a sprig of coriander.
Pannacotta
HS574 Malaysian Coconut Curry Sauce
DA105 Dell’ami Arbequina Extra Virgin Olive Oil
Spiced Tofu, drained and cut into cubes
Pointed Red Pepper, thinly sliced into rings
Baby Spinach, washed and cut into strips
Frozen Edamame Beans, blanched and shelled
Long Stemmed Broccoli Spears, blanched
Sesame Seeds, toasted
Nigella Seeds
Coriander Sprigs
2000ml
50ml
1125g
2 each
500g
250g
10 each
100g
100g
10 each
1. Heat the oil in a frying pan over a medium heat. Once hot, add the cubes of tofu and fry until golden in colour. Add the thinly sliced rings of pointed red peppers, followed by the Malaysian Coconut Curry Sauce to warm through.
2. Once the sauce is hot, add the baby spinach, edamame beans and the broccoli spears. Keep on the heat for 5 minutes.
3. Serve in a warm bowl, sprinkle the sesame and nigella seeds over the sauce and finish with a sprig of coriander
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