Coconut & Curry Emulsion

This coconut and curry emulsion is from the cookbook “The 6 ingredients” by Conrad Gallagher. Coconut milk, one of my favourite ingredients, makes a fantastic creamy base for the vegetables in this Asian-style soup. The curry powder also helped towards the excellent final flavour. Just make sure you use fresh, good-quality curry powder not one that has been in the back of the cupboard for the last six months.


Olive oil – 2 tbsp

Freshly grated root ginger – 25 grams

Shallot, finely chopped – 1

Red onion, finely chopped – 1

Carrot, diced – 1

Curry powder – 25 grams

Coconut milk can – 2 x 400 grams


  1. Heat the olive oil in a large pan.
  2. Add the ginger, shallots, reds onion and carrots sauté for about 5 minutes until softened but not coloured, stirring occasionally.
  3. Add the curry powder to the pan and cook for another 2-3 minutes, stirring constantly.
  4. Pour in 75ml (3fl oz) of water and bring to a boil, then add the coconut milk warm through.
  5. Puree the soup in batches in a food processor or with a hand-held blender.
  6. The recipe serves 4 people.
  7. Return to a clean pan and season to taste.
  8. Reheat gently, then ladle into warmed serving bowls and serve at once.

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