rice with cashew nuts

This is a wonderfully quick rice with cashew nuts to prepare. If you don’t have time to prepare the curry paste, it can be bought ready-made.


  • generous 1 cup coconut milk
  • 1 kaffir lime leaf
  • ¼tsp light soy sauce
  • 4 baby corn cobs, halved lengthwise
  • 1 cup broccoli florets
  • 4½oz/115 g green beans, cut into
  • 2-inch/5-cm pieces
  • 4 tbsp cashew nuts
  • 15 fresh basil leaves
  • 1 tbsp chopped fresh cilantro
    1 tbsp chopped roasted peanuts, to garnish
  • red curry paste
  • 7 fresh red chiles, seeded and blanched
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1-inch/2.5-cm piece of galangal, chopped
  • ½ lemongrass stalk, chopped
  • 1 tsp salt
  • grated rind of 1 lime
  • 4 garlic cloves, chopped
  • 3 shallots, chopped
  • 2 kaffir lime leaves, shredded
  • 1 tbsp vegetable oil

rice with cashew nuts

1. To make the curry paste, grind all the ingredients in a large mortar with a pestle or in a grinder. Alternatively, process briefly in a food processor. (The quantity of red curry paste is more than is required for this recipe. Store for
up to 3 weeks in a sealed jar in the refrigerator)
2. Put a wok or, heavy-based skillet over high heat, add 3 tablespoons of the red curry paste, and stir until it gives off its aroma. Reduce the heat to medium.
3.Add the coconut milk,kaffir lime leaf light soy sauce, baby corn cobs. broccoli florets, green beans, and cashew nuts. Bring to a boil and simmer for about 10 minutes until the vegetables are cooked, but still firm
and crunchy.
4.Remove and discard the lime leaf and stir in the basil leaves and cilantro.Transfer to a warmed serving dish,garnish with peanuts, and serve.

Read More:simple mexican rice recipe

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