Wednesday, January 20, 2010
Thai Red Curry with Cashew Nuts
This is one of my Fav Thai curry.It is easy to make and goes very well with Fried Rice. The red curry paste can be refrigerated for up to 3 weeks.If you don't have time to make the Red Curry paste use ready made one's.
Coconut milk-14 fl oz
kaffir lime leaf-1
Light Soy sauce-1/4 tsp
Baby corn-4-6[I use the canned ones]
Broccoli Florets-1/2 cup
French beans- 1/2 cup cut into 2 " pieces
Carrots-1/2 cup chopped
zucchini-1/2 cup chopped
Mushrooms- 5 thinly sliced
Firm Tofu-Cubed 1 cup
Cashew Nuts-1/4 cup
Basil leaves-15 [Use Thai basil]
Coriander leaves-1 tbs
Chopped roasted Peanut-1 tbs
Red Curry Paste
Cumin seeds-2 tsp
Coriander seeds-2 tsp
Galangal-1 " piece peeled and chopped
Lemon Grass-1/2 stalk chopped
grated Lime rind of -1 lime
Garlic cloves-4 chopped
Kaffir lime leaves-2 mid-rib removed and shredded
Oil- 1 tbs to blend
To make the red curry paste ,grind together chillies,cumin,coriander,galangal,lime leaves,salt,lime,garlic,shallots and lemon grass in a blender with 1 tbs oil.
Preheat a wok or a large pan,add 3 tbs of the red curry paste and cook over high heat,stirring ,until fragrant.
Reduce the heat and add the coconut milk,lime leaf,soy sauce,corn cobs,broccoli,Carrots,mushrooms and beans.Bring to boil and simmer for about 10 minutes until vegetables are cooked,but still firm ,now add the Cubed tofu and let it to boil for 5 more minutes. Remove from the flame.
Remove the lime leaf and stir in the basil leaves and coriander leaves. Garnish with peanuts and cashews.
Serve hot with Fried Rice.