Red Curry with Cashews

I'm sure I've said it before, but I'm a sucker for anything with curry (in fact, just tonight, I picked up some mango curry chicken salad from Outpost for lunch tomorrow. Can't wait to try it!). I bought a vegetarian cookbook--Quick and Easy Tasty Vegetarian--on super sale at Border's a long time ago, and we just now got around to making a recipe from the book.

We also had some red curry paste to use up, so everything the recipe worked out well. The cookbook has a recipe for red curry paste, which I think we'll make from scratch next time. Here is the recipe:

Red Curry with Cashews

-1 cup coconut milk

-1 kaffir lime leaf (it would have taken some searching to find this, so we just squeezed a lime in the dish)

-1/4 tsp. light soy sauce

-4 baby corn cobs, halved lengthwise

-1.25 cups broccoli florets

-4.5 oz. green beans, cut into 2-inch pieces

-1/4 cup cashew nuts

-15-ish basil leaves (I chopped them)

-1 tbs. chopped cilantro

-1 tbs. chopped roasted peanuts, to garnish

Put a wok or large, heavy-based skillet over a high heat. Add 3 tbs. red curry paste and stir until it gives off its aroma. Reduce heat to medium.

Add the coconut milk, kaffir lime leaf, soy sauce, baby corn, broccoli, green beans and cashews. Bring to a 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 cilantro. Garnish with peanuts and serve immediately.

We had the curry over white basmati rice. Nate used up the rest of the coconut milk on the rice, giving it a slight coconut flavor. We, of course, added some Sriracha to everything. It was really good. I'd definitely make it again.