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Thai Cashew Stew

Sunday, August 17, 2008

For me, this is the Phoenix of soups. Originally, this became a soup because I didn't want to throw away a disastrous Thai curry. As a curry, it was watery and cool. With a doctoring, it became a sweet & hearty stew with the Thai flavors of lemon grass and kafir lime leaves. With a lots of veggies and nuts, a bowlful can be meal by itself.



Thai Cashew Stew
1 tbs vegetable oil
4 shallots
1 cup cashews
1/4 cup jasmine rice
1 tsp red curry paste
3/4 lb sweet potato, diced
1 stalk lemon grass, minced
1 cup frozen corn
4 stalks celery, chopped
2 kafir lime leaves (2 sets of 2)
14 oz can diced tomatoes
1 tbs ketchup
4 tsp golden mountain sauce (or soy sauce)
1 tsp brown sugar
3 cups water
1 tsp corn starch, mixed with 1/4 cup cold water
salt and pepper to taste

Fry the shallots and cashews in oil until the shallots are soft. Add the rice and curry paste and fry for just a minute or two. Add the sweet potato, lemon grass, celery and corn and saute for a couple minutes more. Then add the remaining ingredients (except corn starch) and bring to a boil. Reduce heat and simmer until the sweet potato is soft, about 20 minutes. Stir in the cornstarch 5 minutes before the soup is finished. Salt and pepper to taste.

5 Servings: 345 cal (16g fat, 46g carbs, 9g protein)

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2 comments

  1. That batched looks like it turned out really well. Did it taste as good as it looks.
    I am eating all of the rest of the Gobi Ka. Quite possibly today. In one sitting.
    Love YOu

     
  2. Matt Says:
  3. It was good. Wish I had your eye though. I took about 8 pics and this is the only one that turned out. So its time to make more Gobi Ka???

     

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