Cashew Thai Red Curry

Cashew Thai Red Curry

Ingredients

5 tbsp red thai curry paste
100 gms cashew
400 ml or 2 tetra packs of ready made coconut milk
2 tbsp oil
6-7 makroot leaves or kaffir lime leaves
12-15 Thai sweet basil leaves
1 tsp sugar
1 tsp salt or to taste

1 packet of baby corns

100 gms broccoli
1 carrot
7-8 French beans

1 cup water

                   
                                                                                                                                                         
Method

Cut carrots and baby corn lengthwise. Cut French beans diagonally. Cut the broccoli in florets. 
Boil carrot, French beans and baby corn. Veggies should be cooked partially.  
Make a cashew paste of half the quantity by soaking it in water for 10 mins. And boil it in hot water. Cool and then grind into a smooth paste. Keep the remaining half for the dish.
Boil hot water. Remove from flame, put broccoli in it for 5 mins. and then put it in ice cold water till you put it in the gravy.
Heat oil in a heavy bottomed pan, add Thai red curry paste and cashew paste. Fry it for 4-5 mins. Add little coconut milk. Add vegetables and cashew and cook for 4-5 mins. Add remaining coconut milk, Thai sweet basil leaves and makroot leaves. Cook it well for 5-10 mins. Add water and sugar and cook till gravy becomes thick.
Serve it hot with plain rice.

Cashew Thai Red Curry