Date posted: 31/12/2020

Keralan coconut curry bowl

  • Serves 10
  • Timing: 15 mins
Votes: 1 Average: 5


Rapeseed oil 30ml
Onion white 100g
Major keralan pan-Asian base paste 120g
Cook Asia rich & creamy coconut milk 400ml
Naked Glory frozen roast tenderstrips 350g
Pak choi 80g
Extra fine beans 80g
Sugar snap peas 50g
Red peppers 80 pce
Spring onion trimmed 1 pce
Crispy fried onions 20g
Coriander 100g


  1. Heat the oil and add the chopped onions. Cook until soft and golden
  2. Add the Keralan paste and cook out for 2-3 minutes then add the coconut milk and bring a simmer
  3. Add the tenderstrips, pak choi, green beans, sugar snap peas and red peppers. Cook until the vegetables have wilted
  4. Top with sliced spring onions, crispy fried onions and coriander and serve with steamed rice or quinoa
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