Introduce yourself to Thai cuisine with this delicious, spicy cashew curry!
Author:Tim
Prep Time:20
Cook Time:30
Total Time:50 minutes
Yield:8 servings 1x
Ingredients
Scale
1 lb pork tenderloin -sliced thinly into bite size pieces
2 TBL sesame oil – divided
4 oz red panang curry paste
1 onion – halved, sliced and separated
1 green bell pepper – chopped
2 garlic cloves – minced
1 red bell pepper – chopped
1 cup small broccoli florets
4 seeded and minced red Thai chili peppers
35 oz coconut cream
2 TBL fish sauce
2 TBL brown sugar
1 heaping spoonful crunchy peanut butter
1/2 cup crushed cashews
6 kaffir lime leaves
1/2 cup whole cashews
1 Thai basil leaf
Crushed red pepper – to taste
Coconut milk – to thin the curry if necessary
Jasmin rice
Instructions
Heat the coconut cream until it begins to give off steam, but do not boil
Heat 1 TBL of oil over medium heat in a rondeau pan and saute the pork until almost done
Add the hot coconut cream, stir in the fish sauce and bring to a slow boil, then reduce to a simmer
Heat 1 TBL of oil in a saute pan and saute the onions for 1 minute on low heat, then add the bell peppers, broccoli, chili peppers and garlic and cook for another 1-2 minutes
Add the panang curry paste, crushed cashews, brown sugar and peanut butter, stir simmer and reduce to intensify the flavor until the sauce begins to thicken
Add the vegetables, stir, taste and adjust pepper if necessary
Reduce heat to low, crush the lime leaves and add them and the bay leaf. Stir and reduce or thin with coconut milk to desired finished thickness
Taste and make a final adjustment with crushed red pepper and stir in the whole cashews