Baby marrows with curried coconut sauce

Baby marrows with curried coconut sauce

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious wheat and gluten free
  • 20 minutes
  • 20 minutes
  • De Morgenzon DMZ Pinot Noir

“This is an easy recipe to make ahead of time and serve at room temperature. It's also versatile enough for you to add your favourite greens, from fine beans to sugar snaps.”


  • 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 fresh turmeric, grated
  • 1 t fresh ginger, grated
  • 1 t fresh garlic, grated
  • 2 t fish sauce
  • 1 T palm sugar
  • 3 T rice vinegar
  • ½ cup coconut milk
  • 1 t sesame oil

Cooking Instructions

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. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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