Lemongrass can be purchased at an Asian Market.
Corn and Cashew Nut Curry with Perfect Brown Rice
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