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