Thought it's still in the upper 80s here in Okinawa, I know that October will soon be upon us and, after that, the zooming by of holidays in one fell swoop.
So, in an attempt to hold on, just a little bit, to summer, but still welcome the fall, I'm sharing this recipe (from my India's Best cookbook) for Corn and Cashew Nut Curry. I recommend serving this over a bed of jasmine or basmati rice.
- 2 kaffir lime leaves (*I can't get them out here so I go without.)
- 2 tbsp vegetable oil
- 4 shallots, chopped
- scant 1 C cashew nuts (*or an abudant cup-and-a-half if you're like me)
- 1 tsp Thai red curry paste
- 14 oz. potatoes, peeled and cut into chunks
- 1 lemon grass stalk, finely chopped
- 7 oz. can chopped tomatoes
- 2 1/2 C boiling water
- generous 1 C drained canned whole kernel corn
- 4 celery sticks, sliced
- 1 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 1 tsp palm sugar or light brown sugar
- 1 tsp Thai fish sauce (*I omit. ::shivers::)
- 4 spring onions (scallions), thinly sliced
- a small bunch of fresh basil, chopped
- Remove the central rib from the kaffir lime leaves. Roll the leaves into tight cylinders and, using a sharp knife, slice through the cylinders to give thin strips.
- Heat the oil in a large, heavy pan or wok. Add the shallots and stir-fry over medium heat for 2-3 minutes, until softened. Add the cashew nuts and stir-fry for a few minutes until golden.
- Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.
- Bring back to a boil, then reduce the heat to low, cover and simmer gently for 15-20 minutes, or until the potatoes are tender.
- Stir the corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and fish sauce into the pan or work. Simmer for a further 5 minutes, until heated through, then spoon into warmed serving bowls. Sprinkle with the sliced spring onions and chopped basil, and serve.