coconut milk Archives

Soup recipes

Pumpkin-and-millet soup

1 hour 40 minutes

Avocado recipes

Easy vegan tacos

15 minutes

Butternut recipes

Roast butternut soup with curry-butter roti

1 hour

Coconut recipes

Gochujang brown rice stir-fry

20 minutes

Curry recipes

Masala dosas

Pancake recipes

Hoppers

Asian recipes

Coconut laksa chicken noodles

20 minutes

Chicken recipes

Vietnamese chicken curry

1 hour

Bread recipes

Fish stew with dombolo

30 minutes

Curry recipes

Paneer masala curry

15 minutes

Baby marrows with curried coconut sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

12 large baby marrows, thinly sliced
12 mint leaves, sliced chiffonade
pineapple, thinly sliced, for serving (optional)
red chilli, chopped, for serving (optional)
lime juice, for serving (optional)

For the curried coconut dressing, whisk:

1 t each Woolworths fresh crushed garlic, ginger, and turmeric
2 t fish sauce
1 T palm sugar
3 T rice vinegar
½ cup coconut milk
1 t sesame oil

Method

1. Chargrill the baby marrow on both sides on a hot griddle pan – you might need a bit of oil if it sticks.

2. Place on a platter, drizzle over the dressing and scatter over the mint.

3. Toss the pineapple with the chilli and lime juice, and serve with the baby marrow.

Cook's note: Serve with grilled fish or seared, peeled prawns tossed in curry paste. You could swap the baby marrow for chargrilled purple sprouting Tenderstem broccoli.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Pumpkin-and-millet soup

Easy vegan tacos

Roast butternut soup with curry-butter roti

Gochujang brown rice stir-fry

Masala dosas

Hoppers

Coconut laksa chicken noodles

Vietnamese chicken curry

Fish stew with dombolo

Paneer masala curry

Xigugu-and-coconut roast chicken

Baby marrows with curried coconut sauce

Baby marrows with curried coconut sauce

Ingredients

Method