Sunday, February 12, 2017

{Brocollini and Cashew Curry}




Brocollini curry, I know what you are probably thinking but its really good.  I absolutely love it on its own but if you were getting a bunch of your pals together for a curry night it would be a nice vegetarian option to chuck in the mix.

...the sauce
1 tbsp olive oil
2 tbsp red curry paste
2 kaffir lime leaves
1 tbsp brown sugar
400ml coconut milk
200ml water
½ cup ground roasted cashew nuts
1 tbsp fish sauce
1 tbsp lime juice

...the rest
2 bunches broccolini
1 tbsp olive oil
1 handful thai basil, leaves picked
1 long red chilli, sliced
2 kaffir lime leaves, spine removed and finely julienned

For the sauce, heat a small saucepan over a medium heat and add the oil, once hot pop in the whole kaffir lime leaves and curry paste. Cook for a few minutes or until fragrant. Add the palm sugar the coconut milk and water, and stir. Simmer for 15 minutes then remove from the heat and stir through the ground cashews, (I smash them up in my mortar and pestle) fish sauce and lime juice. Put aside.

Heat a wok or large frypan and add the olive oil, drop in the broccolini and cook until just tender and starting to caramalise. Pour in the sauce plus the handful of thai basil leaves, stir and warm through. Spoon onto your serving plate and top with the sliced red chilli and julienned lime leaf. Serve with rice. Boom.

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