Corn and Cashew Nut Curry Recipe

Name: Corn and Cashew Nut Curry Recipe
Total time: 40 min
Ingredients: 2 Kaffir Lime Leaves; 2 tbsp Vegetable Oil; 4 Shallots (chopped); 1 cup Cashew Nuts; 1 tsp Thai Red Curry Paste; 400 gms Potatoes (peeled and cut into chunks); 1 Lemon Grass Stalk (finely chopped); 200 gms Tomatoes (chopped); 2 1/2 cups Boiling Water; 1 cup Whole Kernel Corn; 4 Celery Sticks (sliced); 1 tbsp Tomato Ketchup; 1 tbsp Light Soy Sauce; 1 tsp Palm Sugar; Combination of 2 parts Soy Sauce and 1 part Lime Juice (or use Thai Fish Sauce- 1 tsp); 4 Spring Onions (thinly sliced); Fresh Basil (small bunch, chopped)

www.awesomecuisine.com

A Thai-inspired corn and cashew nut curry with lemon grass and kaffir lime leaves. Ready in under 40 minutes and full of bold, layered flavour.

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Ingredients

2 Kaffir Lime Leaves
2 tbsp Vegetable Oil
4 Shallots (chopped)
1 cup Cashew Nuts
1 tsp Thai Red Curry Paste
400 gms Potatoes (peeled and cut into chunks)
1 Lemon Grass Stalk (finely chopped)
200 gms Tomatoes (chopped)
2 1/2 cups Boiling Water
1 cup Whole Kernel Corn
4 Celery Sticks (sliced)
1 tbsp Tomato Ketchup
1 tbsp Light Soy Sauce
1 tsp Palm Sugar
Combination of 2 parts Soy Sauce and 1 part Lime Juice (or use Thai Fish Sauce- 1 tsp)
4 Spring Onions (thinly sliced)
Fresh Basil (small bunch, chopped)