Recipes for Corn and Cashew Nut Curry

Ingredients:

• 

  Corn and Cashew Nut Curry

  Kaffir Lime Leaves – Two

• Vegetable Oil — Two tblsp
• Shallots — Four, chopped
• Cashew Nuts – One and a halfcup
• Thai Red Curry Paste – One and a halftsp
• Potatoes — 400 gms, peeled as well as cut in to chunks
• Lemon Grass Stalk – One, finely chopped
• Tomatoes — 200 gms, chopped
• Boiling Water — Two 1/2 cups
• Whole Kernel Corn — One and a halfcup
• Celery Sticks — Four, sliced
• Tomato Ketchup — 1 tblsp
• Light Soy Sauce — 1 tblsp
• Palm Sugar — 1 tsp
• Combination of two parts Soy Sauce and 1 part Lime Juice (or make use of Thai Fish
• Sauce)– One and a halftsp
• Spring Onions – 4, thinly sliced
• Fresh Basil — small bunch, chopped

How to make Corn and Cashew Nut Curry

• Remove the main rib from the kaffir lime leaves. Move the actual leaves into tight cylinders and using a sharp knife, piece with the cylinders to give thin strips.
• Heat the oil inside a big, heavy skillet. Include the actual shallots as well as stir-fry on the moderate warmth with regard to 2-3 moments, till softened. Include the cashew nuts and stir-fry for some minutes until golden.
• Stir within the red curry paste. Stir-fry for 1 moment then add the potatoes, lemon grass, tomatoes as well as boiling water.
• Bring back to the steam, after that reduce the warmth in order to low, include as well as simmer gently with regard to 15-20 moments or until the potatoes are sensitive.
• Mix the actual corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and soy sauce-lime juice combination into the skillet. Simmer for a additional Five minutes until warmed via, after that tea spoon in to warmed up serving bowls. Spread with the sliced spring onions and chopped basil and function

• Corn and Cashew Nut Curry is ready to serve.