Yield 4 servings
1/2 pound whole cashews*
2 T butter, ghee, or olive oil
5 shallots, thinly sliced
5 curry leaves
2-inch piece of lemongrass or zest of one lemon
1 T coriander
1/2 t salt
2 chiles, thinly sliced
2 cloves garlic, minced
2 slices ginger
15 oz unsweetened coconut milk
2 T cilantro, chopped
- Sauté the shallots in the butter or oil, stirring occasionally,
until golden, about 10 minutes.
- Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt,
and cook until fragrant, 5-10 minutes.
- Add remaining ingredients and simmer until thickened, another 5-10
minutes. Remove curry leaves and serve, with rice.
Your question and comments are welcome