Corn and Cashew Nut Curry

Name: Corn and Cashew Nut Curry
Yield: Serves Four
Cuisine: Thai
Ingredients: 4 shallots, chopped; 1 lemon grass stalk, finely chopped; 400 g/14 oz potatoes, peeled and cut into chunks; 4 celery sticks, sliced; 5 ml/1 tsp Thai fish sauce; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 5 ml/1 tsp Thai red curry paste; small bunch fresh basil, chopped; 30 ml/2 tbsp vegetable oil; 4 spring onions (scallions), thinly sliced; 2 kaffir lime leaves, rolled into cylinders and thinly sliced; 15 ml/1 tbsp tomato ketchup; 15 ml/1 tbsp light soy sauce; 200 g/7 oz can chopped tomatoes; 600 ml/1 pint/2½ cups boiling water; 200 g/7 oz/generous 1 cup drained canned whole kernel corn; 90 g/3½ oz/scant 1 cup cashew nuts

Preparation info

Serves
Four

Difficulty
Medium

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.

Ingredients

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

Asia
Thailand
Main course
South East Asia

Method

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