Dinner's served: Coconut pistachio curry

---

Ingredient highlights:
Fresh ginger, minced lemongrass, madras curry powder, white miso, coconut cream, Granny Smith apple, pineapple, and soaked Bronte pistachios.

Quick steps:
Sweat the aromatics, toast the spices, deglaze with white wine and vermouth, simmer with coconut cream and stock, then blend with fresh fruit for a silky finish. Top it off with a crunchy coconut pistachio gremolata.

Breakdown:
The step-by-step. Pull up a seat at the table. Dinner’s served.

---

Catch last week’s episode of Les is More, get the lowdown on Vietnamese noodles with Meghan Nguy, and learn how to make maroon shrooms. Tune in, we’re live on GHETTOGASTRO.com.

---