Red curry with cashews

funny menu for you
Red curry with cashews
serves 4
ingredients
1 tablespoon vegetable oil
250ml/9fl oz coconut milk
1 kaffir lime leaf
1⁄4 teaspoon light soy sauce
50g/2oz baby corn cobs,
halved lengthways
100g/4oz broccoli florets
100g/4oz French beans, cut into
5cm/2in pieces
25g/1oz raw cashew nuts
15 fresh Thai basil leaves
1 tablespoon chopped fresh
coriander leaves
1 tablespoon chopped roasted
peanuts, to garnish
For the red curry paste
7 fresh red chillies, halved, seeded
and blanched
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2.5cm/1in piece of galangal,
chopped
1⁄2 lemon grass stalk, tough outer
layer removed, chopped
1 teaspoon salt
grated zest of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, shredded
• 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.
• 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.)
• 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.
• 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.