Thai-inspired red curry with toasted cashews

LUCKY RECIPES >

Thai-inspired red curry with toasted cashews

Cashews

INGREDIENTS

1/3 cup red Thai curry paste

2 small sweet potato, cut into 2cm square cubes

1 x 400ml can coconut cream

1 cup water

1 small bunch broccolini, chopped

1 head of Bok Choy, chopped

2/3 cup raw cashews

To finish

1 cup rice, cooked

Chilli and coriander oil (optional)

Fresh coriander and/or Thai basil leaves

LUCKY NUTS IN THIS RECIPE

Natural Cashews

METHOD

Heat a medium-large sized saucepan then add curry paste and sweet potato, reducing the heat to low. Stirring continuously, saute for 2 minutes, or until very fragrant and the sweet potato is well coated with curry paste.
Add coconut cream and water, bring to a boil then reduce to a simmer for 15 minutes, or until sweet potato is almost tender. Meanwhile, cook rice if you have not already. Heat a frypan over medium flame, then add cashew nuts. Reduce heat to low and fry for 2 minutes, tossing regularly, or until toasted and starting to brown. Remove from heat and set aside.
Add broccolini and simmer for an extra 5 minutes, or until both the veggies are tender. Add Bok Choy and cook a further 1 minutes before turning off the heat.
To serve, divide rice between 2 bowls and top with red curry. Finish with the toasted cashews, optional chilli oil and fresh herbs.

Heat a medium-large sized saucepan then add curry paste and sweet potato, reducing the heat to low. Stirring continuously, saute for 2 minutes, or until very fragrant and the sweet potato is well coated with curry paste.
Add coconut cream and water, bring to a boil then reduce to a simmer for 15 minutes, or until sweet potato is almost tender. Meanwhile, cook rice if you have not already. Heat a frypan over medium flame, then add cashew nuts. Reduce heat to low and fry for 2 minutes, tossing regularly, or until toasted and starting to brown. Remove from heat and set aside.
Add broccolini and simmer for an extra 5 minutes, or until both the veggies are tender. Add Bok Choy and cook a further 1 minutes before turning off the heat.
To serve, divide rice between 2 bowls and top with red curry. Finish with the toasted cashews, optional chilli oil and fresh herbs.

Heat a medium-large sized saucepan then add curry paste and sweet potato, reducing the heat to low. Stirring continuously, saute for 2 minutes, or until very fragrant and the sweet potato is well coated with curry paste.
Add coconut cream and water, bring to a boil then reduce to a simmer for 15 minutes, or until sweet potato is almost tender. Meanwhile, cook rice if you have not already. Heat a frypan over medium flame, then add cashew nuts. Reduce heat to low and fry for 2 minutes, tossing regularly, or until toasted and starting to brown. Remove from heat and set aside.
Add broccolini and simmer for an extra 5 minutes, or until both the veggies are tender. Add Bok Choy and cook a further 1 minutes before turning off the heat.
To serve, divide rice between 2 bowls and top with red curry. Finish with the toasted cashews, optional chilli oil and fresh herbs.