Thai curry with cashews and coconut

Name: Thai curry with cashews and coconut
Yield: 4 servings
Cuisine: Asian
Ingredients: 15.00 ml sunflower oil; 30.00 ml curry paste red; 350.00 g tofu cut into chunks; 400.00 ml coconut milk; 1.00 lemon grass stalk, chopped; 2.00 lime leaves; 15.00 ml lime juice; 15.00 ml fish sauce; 15.00 ml brown sugar; 200.00 g cashew nuts roasted; spring onions sliced, to garnish

4 servings

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Pulses

By Food24 November 03 2009

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Ingredients (11)

15.00 ml	sunflower oil
30.00 ml	curry paste — red
350.00 g	tofu — cut into chunks
400.00 ml	coconut milk
1.00	lemon grass — stalk, chopped
2.00	lime leaves
15.00 ml	lime juice
15.00 ml	fish sauce
15.00 ml	brown sugar
200.00 g	cashew nuts — roasted
	spring onions — sliced, to garnish

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Method:

Heat oil in a frying pan.
Add curry paste and cook for 30 seconds, stirring well.
Add tofu and brown, then add coconut milk, lemon grass, lime leaves and juice, fish sauce and sugar and simmer for 15 minutes.
Stir in cashew nuts just before serving.
Garnish with spring onions and serve with fragrant rice or rotis.