This vibrant yellow curry balances the richness of coconut milk with aromatic curry paste, palm sugar and fresh betel leaf. The natural sweetness of Goolwa PipiCo Fresh Pipis shines through in this quick and flavour-packed dish that’s perfect served with steamed rice.
Ingredients
- 500 g Goolwa PipiCo Fresh Pipis
- 1 tablespoon vegetable oil
- 1 tablespoon yellow curry paste
- 1 x 400 ml can coconut milk
- 20 g oyster sauce
- 10 g palm sugar
- 2 tablespoons betel leaves, finely sliced
- 1 tablespoon long red chilli, finely sliced
- Pinch of salt
To Serve
- Steamed jasmine rice
Method
- Heat the vegetable oil in a large saucepan over medium heat. Add the yellow curry paste and cook for 1 to 2 minutes, stirring until fragrant.
- Pour in half the coconut milk and bring to a gentle simmer. Stir in the palm sugar and oyster sauce until dissolved.
- Add the Goolwa Pipi Co Fresh Pipis, cover with a tight-fitting lid and cook for about 4 minutes, shaking the pan occasionally until the pipis have opened.
- Pour in the remaining coconut milk and return to a gentle simmer.
- Stir through the sliced betel leaves and long red chilli. Taste and season with a pinch of salt if required.
- Serve immediately with steamed jasmine rice.
Cook’s Tip: Add the remaining coconut milk after the pipis have opened to keep the curry light and fragrant. Fresh betel leaf adds a unique peppery aroma, but if it’s unavailable, Thai basil makes a delicious alternative.