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Ingredients
- 1 tablespoon vegetable oil
- 250ml/9fl oz coconut milk
- 1 kaffir lime leaf
- 1⁄4 teaspoon light soy sauce
- 50g/2oz baby corn cobs, halved lengthways
- 100g/4oz broccoli florets
- 100g/4oz French beans, cut into
- 5cm/2in pieces
- 25g/1oz raw cashew nuts
- 15 fresh Thai basil leaves
- 1 tablespoon chopped fresh coriander leaves
- 1 tablespoon chopped roasted peanuts, to garnish
- For the red curry paste
- 7 fresh red chillies, halved, seeded and blanched
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2.5cm/1in piece of galangal,
- chopped 1⁄2 lemon grass stalk, tough outer
- layer removed, chopped 1 teaspoon salt
- grated zest of 1 lime
- 4 garlic cloves, chopped
- 3 shallots, chopped
- 2 kaffir lime leaves, shredded
Instructions
- To make the curry paste, grind all the ingredients together using a large
mortar and pestle, or a grinder. Alternatively, purée briefly in a blender
or food processor until a paste forms. - Put the oil a wok or large heavy frying pan over a high heat. Add
3 tablespoons of the red curry paste, and stir until aromatic. (Store any
leftover paste in a screwtop glass jar in the refrigerator, and use within a
few days.) - Reduce the heat to medium. Add the coconut milk, kaffir lime leaf, soy
sauce, baby corn cobs, broccoli florets, French beans and cashew nuts.
Bring to the boil and simmer for about 10 minutes, until the vegetables
are cooked, but still firm and crunchy. - Remove and discard the lime leaf, and stir in the basil leaves and
coriander. Transfer to a warmed serving dish, garnish with the peanuts
and serve immediately
