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Malaysian Coconut Curry

by Gary Parsons, Harvey & Brockless Group Development Chef

chef Gary parsons recipe
Harvey & Brockless- the fine food co.

Malaysian Coconut Curry

with tofu, red pepper, spinach, edamame and broccoli

Harvey & Brockless Kitchen Malaysian Coconut Curry Sauce

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.


with tofu, red pepper, spinach, edamame and broccoli


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 

Serves 10 portions





2 each



10 each





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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