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Cashew Nut Curry Recipe

Ingredients :

  • 500g raw cashew nuts
  • 6 cups coconut milk
  • 2 large onion, chopped
  • 2 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric, ground
  • 6 cm fresh galangal
  • 4 green chilies, seeded and finely chopped
  • 10 curry leaves
  • 2 cinnamon stick
  • 3 tablespoons chopped cilantro leaves
  • 2 Pandan leaf

Method :

Cut the Pandan leaf length ways into 3 segments and tie into a know. Blend the onion, ginger, turmeric, stew, galangal, curry leaves, cinnamon stick and coconut milk with the Pandan leaf in a dish. Bring to the bubble. Decrease warmth and stew for around 20 minutes. Include the cashew nuts and cook for an additional 30 minutes or until the cashew nuts are delicate. Expel from heat. Prior to serving, dispose of the cinnamon stick, Pandan leaf and galangal. Sprinkle some hacked cilantro leaves and present with steamed white rice and with some different dishes.

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