Thai curry with cashews and coconut

Recipe from: 1/20/1999 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 15
    ml
    sunflower oil
  • 30
    ml
    red curry paste
  • 350
    g
    tofu, cut into chunks
  • 400
    ml
    coconut milk
  • 1
    lemon grass stalk, chopped
  • 2
    lime leaves, fresh or dried
  • 15
    ml
    lime juice
  • 15
    ml
    fish sauce
  • 15
    ml
    brown sugar
  • 200
    g
    cashew nuts, roasted
  • spring onion, sliced, to garnish
 

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.
 

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