Corn and Cashew Nut Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

A substantial curry, this combines all the essential flavours deliciously aromatic, but the flavour is fairly mild.


  • 30 ml/2 tbsp vegetable oil
  • 4 shallots, chopped
  • 9


  1. Heat the oil in a large, heavy pan or wok. Add the shallots and stir-fry over a medium heat for 2–3 minutes, until softened. Add the cashew nuts and stir-fry for a few minutes until golden.

  2. Stir in the red curry paste. Stir-fry for 1 minute