Alive and Cooking

Squab Curry

Send to a friend send to a friend! print print recipe


1 small squab, chopped in pieces

½ red onion, roughly sliced

2 cloves garlic, grated

1 small choko, roughly sliced

1 tbsp. fresh ginger, grated

1 fresh corn cob kernels

1 carrot, roughly sliced

100 g bean sprouts

400 ml coconut cream

200 g hokkien noodles

Salt and pepper

Extra virgin olive oil



¼ bunch dill, roughly chopped

¼ bunch mint leaves

100 g mixed sprouts

50 g bean sprouts

1/3 fresh pineapple, finely diced

1 tbsp. extra virgin olive oil

Sprinkle salt and pepper


In a deep pan with a good splash of oil, brown off the squab. Add the garlic, ginger, onion, choko, corn, carrot and cook until slightly soft. Pour in the coconut cream, ½ L water, add a sprinkle of salt and pepper and bring to a gentle boil for 7-10 mins or so. Toss through the noodles at the end. Garnish with bean sprouts.

Mix together all the the salsa ingredients and serve on the side.

Serves 4

Squab Curry