Spicy Courgette, Spinach & Pumpkin Coconut Curry

Preparation info

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    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This curry base can be used for meat and fish as well – adjust the amount of spices and chilli to suit your taste. The paste can be made up in large quantities and kept, tightly covered, in the fridge for up to two weeks. If you want to freeze it, lay it flat on baking parchment on a baking sheet until solid, then break it up and store in an airtight container. When you need it, take out only as much as you want. Lime leaves, lemon grass and Asian fish sauce are readily available from Thai