Red curry with cashews
Ingredients
21
Steps
4
Serves
4
Cook Time
15-20 Min
Ingredients
For the red curry paste
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To make the curry paste, grind all the ingredients together using a large mortar and pestle, or a grinder. Alternatively, purée briefly in a blender or food processor until a paste forms.
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Put the oil a wok or large heavy frying pan over a high heat. Add 3 tablespoons of the red curry paste, and stir until aromatic. (Store any leftover paste in a screwtop glass jar in the refrigerator, and use within a few days.)
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Reduce the heat to medium. Add the coconut milk, kaffir lime leaf, soy sauce, baby corn cobs, broccoli florets, French beans and cashew nuts. Bring to the boil and simmer for about 10 minutes, until the vegetables are cooked, but still firm and crunchy.
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Remove and discard the lime leaf, and stir in the basil leaves and coriander. Transfer to a warmed serving dish, garnish with the peanuts and serve immediately.