Recipe : Allow two hours' chilling time for this recipe
Thinly slice the coconut (using a peeler or zester might help).
Peel papaya and dice flesh.
Gently heat butter, then saute chopped onion until translucent.
Add curry powder and leave to cook for a further 3 minutes, stirring constantly.
Add stock, coconut milk, creme fraiche, salt, pepper and papaya.
Leave to cook for 15 minutes, then add coconut and stir well.
Chill for two hours before serving.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...