Corn and Cashew Nut Curry With Perfect Brown Rice


3 cloves garlic (minced)
1 red serrano pepper (thinly sliced)
1/4 yellow onion (sliced)
1 teaspoon Thai red curry paste
4 medium red potatoes (cut in cubes)
1 lemon grass stalk, fnely chopped
1 1/2 cups water
14 oz. can corn (drained)
4 celery stalks (sliced)
2 tablespoons tomato ketchup
2 tablespoons soy sauce
2 teaspoons sweetner of choice
4 scallions thinly sliced
sliced basil leaves
1 teaspoon olive oil
1 lemon grass stalk (remove outer leaves& cut lower piece into 4 chunks)
1 teaspoon Thai red curry paste
2 basil leaves


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.
Add the red curry paste and cook for 1 minute, then add potatoes, lemon grass, tomatoes and boiling water.
Bring water to boil, then reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.
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.
To make Brown Rice:
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.


Andie Mitchell's picture

This looks so flavorful and hearty! I have just recently gotten into experimenting with different curries, so this will be on my list of dishes to make!


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.




Saturday, November 6, 2010 - 9:09pm

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