Corn and Cashew Nut Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
A substantial curry, this combines all the essential flavours deliciously aromatic, but the flavour is fairly mild.
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Ingredients
- 30 ml/2 tbsp vegetable oil
- 200 g/7 oz/generous 1 cup drained canned whole kernel corn
- 600 ml/1 pint/2½ cups boiling water
- 200 g/7 oz can chopped tomatoes
- 1 lemon grass stalk, finely chopped
- 400 g/14 oz potatoes, peeled and cut into chunks
- 5 ml/1 tsp Thai red curry paste
- 90 g/3½ oz/scant 1 cup cashew nuts
- 4 shallots, chopped
- 5 ml/1 tsp Thai fish sauce
- 4 spring onions (scallions), thinly sliced
- 5 ml/1 tsp palm sugar or light muscovado (brown) sugar
- 15 ml/1 tbsp tomato ketchup
- 15 ml/1 tbsp light soy sauce
- 4 celery sticks, sliced
- 2 kaffir lime leaves, rolled into cylinders and thinly sliced
- small bunch fresh basil, chopped
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