Red Curry with Cashews
from Favorite Vegetarian Dishes (many things in it are vegan or easily convertible, and it's pretty thorough & full of mouth-watering pictures!)
1 cup coconut milk*
1 kaffir lime leaf (since I couldn't find one, I left it out instead of substituting something as per the general consensus on my last post)
1/4 tsp light soy sauce
4 baby corn cobs, halved lengthwise (I hate baby corn, so I left these out & put in half a block of soft tofu instead-- ups the protein count as well!)
1 1/2 cups broccoli florets
3/4 cups green beans, cut into 2-inch pieces
1/4 cup unsalted cashew nuts
15 fresh basil leaves
1 tbsp chopped cilantro
1 tbsp chopped roast peanuts, to garnish (I just used more cashews)
Red Curry Paste:
(or use the jar kind if you don't have time!)
7 fresh red chilies, halved, seeded, and blanched
2 tsp cumin seeds
2 tsp coriander seeds
1-inch piece galangal or fresh gingerroot, chopped (you could substitute ~1 tsp ginger paste, I imagine)
1/2 stalk lemon grass, chopped
1 tsp salt
grated rind of 1 lime
4 garlic cloves, chopped (or 4 tsp garlic-in-a-jar)
1 tsp salt
3 shallots, chopped
2 kaffir lime leaves, shredded
1 tsp vegetable oil
1. To make the curry paste, grind all the ingredients together in a large mortar with a pestle or a grinder. Alternatively, process briefly in a food processor or blender. The quantity of red curry paste is more than is needed for this recipe. However, it will keep for up to 3 weeks in a sealed container in the refrigerator.
2. Put a wok or large, heavy-bottom skillet over high heat, add 3 tablespoons* of the red curry paste and stir until it gives off its aroma. Reduce the heat to medium.
3. Add the coconut milk, kaffir lime leaf, light soy sauce, baby corn cobs, broccoli florets, green beans, and cashew nuts. Bring to a boil & simmer for 10 minutes, until the vegetables are cooked, but still firm & crunchy.
4. Remove & discard the lime leaf and stir in the basil leaves and cilantro. Transfer to a warm serving dish, then garnish with peanuts and serve immediately.
I found it a little too thick, so I added about 1/4 cup of water. Also of course you could sub whatever vegetables you want. I served it over brown rice and it was amazing!
*I followed the recipe this time, but next time I will use 4 tbs curry paste and the whole can of coconut milk, because now I have 1/3 of a can sitting around. Any ideas on what to do with it? I was just going to throw it into my next smoothie...