Corn and Cashew Nut Curry With Perfect Brown Rice
Photo: The Health Seeker's Kitchen
Ingredients
3 cloves garlic (minced)
1 red serrano pepper (thinly sliced)
1/4 yellow onion (sliced)
2 tablespoons extra virgin olive oil
1 cup raw cashew nuts
1 teaspoon Thai red curry paste
4 medium red potatoes (cut in cubes)
1 1/2 cups water
14 oz. can corn (drained)
4 celery stalks (sliced)
2 tablespoons tomato ketchup
2 tablespoons soy sauce
2 teaspoons sweetner of choice
4 scallions thinly sliced
sliced basil leaves
1 teaspoon olive oil
1 cup brown rice
1 lemon grass stalk (remove outer leaves& cut lower piece into 4 chunks)
1 teaspoon Thai red curry paste
2 cups water (or vegetable broth)
2 basil leaves
Preparation
.
About
This is a hearty dish with a mild flavor. I love the blend in this dish and the cashews were so good. I used lemon grass stalk in both the curry dish and in my brown rice as it was steaming. This recipe gives you another chance to use your Thai red curry paste.
Lemongrass can be purchased at an Asian Market.
Yield:
4
Added:
Saturday, November 6, 2010 - 9:09pm
Comments
November 10, 2010
This looks so flavorful and hearty! I have just recently gotten into experimenting with different curries, so this will be on my list of dishes to make!