Thursday, September 23, 2010

Corn and Cashew Nut Curry with Perfect Brown Rice

I am having a lot of fun with curry this week as you can see. This is a hearty dish with a mild flavor.  I love the blend in this dish and the cashews were so good. I used lemon grass stalk in both the curry dish and in my brown rice as it was steaming.  This recipe gives you another chance to use your Thai red curry paste.
Lemongrass can be purchased at an Asian Market.






Corn and Cashew Nut Curry with Perfect Brown Rice
Printable Recipe
Serves 4

3 cloves garlic (minced)
1 red serrano pepper (thinly sliced)
1/4 yellow onion (sliced)
2 Tbsp extra virgin olive oil
1 cup raw cashew nuts
1 tsp Thai red curry paste
4 medium red potatoes (cut in cubes)
1 lemon grass stalk, fnely chopped
1 14 oz. can chopped tomatoes
1 1/2 cups water
1 14 oz. can corn (drained)
4 celery stalks (sliced)
2 Tbsp tomato ketchup
2 Tbsp soy sauce
2 tsp. sweetner of choice
4 scallions thinly sliced
sliced basil leaves

1.  Heat oil in frying pan or wok.  Add the garlic, red pepper and onions.  Cook over medium heat for 2 minutes.  Add the cashew nuts and stir-fry a few more minutes until they are golden.

2.  Add the red curry paste and cook for 1 minute, then add potatoes, lemon grass, tomatoes and boiling water.

3.  Bring water to boil, then reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender. 

4.  Stir in the corn, celery, tomato ketchup, soy sauce and agave.  Simmer for 5 more minutes.  Spoon into bowl and sprinkle with the sliced scallions and basil with brown rice.

PERFECT BROWN RICE

1 tsp. olive oil
1 cup brown rice
1 lemon grass stalk (remove outer leaves & cut lower piece into 4 chunks)
1 tsp. Thai red curry paste
2 cups water (or vegetable broth)
2 basil leaves

Cook 1 cup rice, chopped lemon grass and curry paste in olive oil until light golden brown(about 5 minutes stirring constantly). Add 2 cups water and sliced basil leaves all at once. Bring back to a boil and then turn down to simmer for about 30-40 minutes.  
Perfect brown rice. Season as desired. You can replace water with vegetable broth.

                                                                    Health Seeker's Kitchen
                                                                           Lemon Grass

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7 comments:

  1. The curry looks delicious! Thanks for the recipe.

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  2. Oooooohhhhhhh! Yummy! You know I love curry! The pic of the lemongrass is AWESOME!!!!

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  3. I was lucky enough to be the taste tester of this awesome dish!... and YES it was fabulous. Plus, I felt healthy after eating it and had tons of energy! Thanks MOM.

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  4. OH!! looks so YUMMY, Debbie your create foods are always AWESOME! I wanted eat it so much. I really wanna get back to USA right now.If I can get some cheap ticket I wanna go sooooon :) thank you for sharing Love ya!!

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  5. Corn & Cashew Curry?! Why not? Looks beautiful as usual.

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  6. Hi Debbie! I'm Morgan's friend from church and a big fan of her recipes. I really love your blog too. No wonder Morgan is so talented... :)
    I tried this recipe today and it turned out delicious. I didn't have the lemon grass but still texture and flavor were amazing. I'm going to cook this a lot. Thank you!

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  7. I will try this with rico rice. Very delicious recipe.

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