Serves: 6
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min





  • 500g Goolwa PipiCo pipis
  • 1tbsp yellow curry paste
  • 1 can of coconut milk
  • 2tbsp stripped betel leaf
  • 1tbsp finely sliced long red chilli
  • 20g oyster sauce
  • 10g palm sugar
  • 1tbsp vegetable oil
  • Pinch of salt





  1. Heat the oil in a saucepan over medium heat, then add the curry paste. Toss the oil until the curry paste is mixed through.
  2. Pour in half the can of coconut milk, bring to boil, and add the palm sugar and oyster sauce. Dissolve the palm sugar and add the Goolwa PipiCo pipis. Cover the saucepan with a lid and leave the curry to simmer.
  3. Once the pipis open up and the flesh looks cooked, add the remaining coconut milk and bring to boil. Add the betel leaf and chilli. Taste and season before serving with rice.