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Ingredients :
250 g raw cashew nuts
3 cups coconut
milk
1 onion, chopped
1 tablespoon fresh ginger, grated
1/2 teaspoon turmeric, ground
3 cm fresh galangal
3 greencilies, seeded and finely chopped
10 curry leaves
1 cinnamon stick
2 tablespoons chopped cilantro leaves
1 pandanus leaf
Method :
Cut the pandanus leaf lengthways into 3
secions and tie into a know. Mix the onion, ginger, turmeric, chili,
galangal, curry leaves, cinnamon stick and coconut milk with the
pandanus leaf in a pan. Bring to the boil. Reduce heat and simmer for
about 20 minutes. Add the cashew nuts and cook for another 30 minutes or
until the cashew nuts are tender. Remove from heat. Before serving,
discard the cinnamon stick, pandanus leaf and galangal. Sprinkle some
chopped cilantro leaves and serve with steamed white rice and with some
other dishes.
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