LET'S GET STARTED
YIELD
4 servings
CUISINE
Fusion, Thai
TIME
35 minutes
COURSE
Entree
– 1 tbsp coconut oil – 10 cashews – 2 garlic cloves finely chopped – 1 green chili finely chopped. Optional – 1- inch ginger finely chopped – 5 shallots pepped and finely chopped. – 75 grams onion cut into petals – 100 grams red peppers – 4 to 5 tbsp red curry paste adjust to taste, refer to notes – 1 tsp salt heaped – 1 tbsp brown sugar – 2 tsp soy sauce – 100 grams broccoli florets – 1 ripe firm mango peeled and chopped – ¼ cup cilantro chopped – 1 tbsp lime juice Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
– Heat a saucepan or wok and add the coconut oil. Let it melt and once the oil is hot, add the cashews and roast it till it turns light golden brown. Remove it from the pan and set it aside.
– Add the chopped garlic, green chili, ginger, and shallots to the same pan. Saute until the shallots are soft and translucent. Then add the onion petals and saute for a couple of minutes. Then add the red bell peppers and red curry paste. Mix well and cook for two to three minutes.
– Add the salt, soy sauce, and coconut milk. Mix well and simmer for 8 to 10 minutes over medium-low heat.
– Now add the mangoes and broccoli florets. Mix again and cover and cook for 3 minutes. Then remove the lid and check for salt and spices. Adjust accordingly. Simmer the curry for 3 to 5 minutes and turn off the heat.
– Add the roasted cashews and lime juice before serving, and enjoy with rice or quinoa.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.