Yields 4 servings
Ingredients:
1/2 pound whole cashews [The original recipe calls for the cashews to be soaked for 6 hours and then simmered for about 15 minutes until they are tender. I think this is unnecessary; in fact, I prefer crunchy cashews in my curry.]
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
1/2t turmeric
1/2 t salt
2 chiles, thinly sliced
2 cloves garlic, minced
2 slices ginger
15 oz unsweetened coconut milk
2 T cilantro, chopped
Preparation:
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