A substantial curry, this combines all the essential flavors of southern Thailand. It is deliciously aromatic, but the flavor is fairly mild. Rolling the lime leaves into cylinders before slicing produces very fine strips - a technique known as cutting en chiffonnade. Remove the central rib from the leaves before cutting them.
Ingredients: (Serves 4)
30 ml/2 tablespoons vegetable oil
4 shallots, chopped
90 g/3½ oz/scant 1 cup cashew nuts
5 ml/1 teaspoon Thai red curry paste
400 g/14 oz potatoes, peeled and cut into chunks
1 lemon grass stalk, finely chopped
200 g/7 oz can chopped tomatoes
600 ml/1 pint/2½ cups boiling water
200 g/7 oz/generous 1 cup drained canned whole kernel corn
4 celery sticks, sliced
2 kaffir lime leaves, rolled into cylinders and thinly sliced
15 ml/1 tablespoon tomato ketchup
15 ml/1 tablespoon light soy sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
5 ml/1 teaspoon Thai fish sauce
4 scallions (spring onions), thinly sliced
Small bunch fresh basil, chopped
Method:
Heat the oil in a large, heavy pan or wok. Add the shallots and stir-fry over a 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 minutes, then add the potatoes, lemon grass, tomatoes and boiling water. Bring back to the boil, then reduce the heat to low, cover and simmer gently for 15 to 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 wok. Simmer for a further 5 minutes, until heated through, then spoon into warmed serving bowls. Sprinkle with the sliced scallions and basil and serve.
[source from http://www.healthyonlinerecipes.com]
No comments:
Post a Comment