Corn & Cashew Thai Curry

[courtesy of Chef Venn at Gokulum Park Hotel in Kochi, Kerala]

I’ve been searching for the perfect Thai curry and FINALLY found one!  This is a delicious and healthy curry that Mummy and I discovered at our hotel in Kerala.  We tried it for the first time this afternoon and used just regular canned corn and broccoli.  I think even Daddy liked it, which really says something.

Servings: 3-4 people

Ingredients:

  • 2 Tbs. Olive oil
  • 3/4 Tbs. Garlic
  • 3/4 Tbs. Ginger (thai ginger if you have it)
  • 1 Tbs. Red thai curry paste
  • Fresh basil (thai basil if you have it)
  • Limro (curry leaves) – optional
  • Handful of cashews – whole or chopped
  • 1/2 – 3/4 cup vegetable stock (we used water)
  • Sugar, salt, pepper
  • 1/2 cup coconut milk (light coconut milk is fine)
  • Baby corn
  • Any other veggies, like snap pees, broccoli, mushrooms, green pepper, etc.
  • Green chiles (optional)

Directions

  1. Heat oil on medium heat.  Add garlic, ginger, thai curry paste, and chiles if you are using them. Let saute for a minute or two.
  2. Add the vegetable stock (or water + a little salt).
  3. Add cashews, a few basil leaves, curry leaves (if you have them), and all of your veggies.  Bring to boil.
  4. Add salt, sugar (about 1/2 tsp.) and a little sprinkle of pepper.
  5. Take off the hot stove and add about half a cup of coconut milk.
  6. Mix and serve hot with rice.
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