Monday, September 19, 2011

Corn and Cashew Nut Curry

It's hard to believe that the summer is already coming to an end. This year, like every other, I try and savor all the beach days, the cold beers on sticky evenings, the smell of sunscreen and just plain being out in the sun.

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.

Ingredients:

  • 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
Directions:
  1. 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.
  2. 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.
  3. Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.
  4. 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.
  5. 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.
Et voila!

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