Saturday, May 24, 2014

Cashew Thai Red Curry

Cashew Thai Red Curry


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


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

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