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Corn recipes

Baked organic butternut and chicken with corn pasta

30 minutes

Curried butternut soup with crisp coconut shavings

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

Salt and pepper
50 g yellow curry paste
1 T olive oil
500 g diced butternut
1 T tamarind paste
1 x 400 ml can coconut milk
2 cups good-quality stock
Fresh coconut pieces, to garnish
1/3 cup chopped coriander

Method

Fry the yellow curry paste in the olive oil over a medium to low heat until fragrant.

Add the diced butternut, then turn up the heat and add the tamarind paste, coconut milk and stock (use chicken or vegetable, according to your preference). Simmer for 15 to 20 minutes, or until thickened.

Remove from the heat and, using a hand blender, purée the soup until smooth but still thick.

Run the blade of a vegetable peeler along the coconut pieces to create slivers. Toast the coconut slivers in a dry pan until golden brown.

Reheat the soup in a clean saucepan. Ladle into bowls and top with toasted coconut shavings and fresh coriander. Season to taste.

Cook’s note: This soup is also delicious served chilled.

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Curried butternut soup with crisp coconut shavings

Curried butternut soup with crisp coconut shavings

Ingredients

Method