Every time I feel a little peckish when I get home from work I’d make a beeline for my snack box of raw cashew nuts. They are my hellishly fattening but tasty pleasure. I discovered this curry recipe from Rick Stein’s Far East Odyssey cookbook, whom I secretly wish was my lover in the kitchen. He is right up there with Sean Connery and Elvis Presley when it come to secret crush but enough about me lets give this spotlight to the sexy Mr. Stein, I just love him and how he love his foods but better yet, how he love his wine xoxo

• 400 g Cashew Nuts
• 2 tablespoon Vegetable Oil
• 2 stick Cinnamon stick
• 1 large Onion, finely diced
• 5 cloves garlic, finely minced
• A big knob of peeled ginger, finely diced
• 2 green cayenne chillies, thinly sliced
• Half heap teaspoon Turmeric power
• 2 tablespoon Garam masala
• 400 ml coconut milk Best if this is low fat as this doesn’t over power the recipe.
• 2 stalks Lemon Grass, bruise lightly
• 4 pieces Pandan leaves 3cm long (Could try subsititing for Vanilla) but you could easily find this in Asian Grocery store in both fresh and dry version
• 10-12 Curry Leaves
• 250 g Green Beans
• 2 tsp Palm sugar or coconut sugar
• 1 tablespoon Lime Juice
• Handful of fresh coriander leaves, roughly chopped


Soak the cashews in warm water for about 30 minutes
Heat the oil, add the cinnamon and saute there count a few. Add onion and garlic and cook for 5 minutes. Stir in the ginger, green chillies and turmeric, garam masala , coconut milk and lemongrass, pandan and curry leaf through. Cover and let simmer 20 minutes.
Drain the cashews and stir them into the sauce along with 150 ml of water and half a teaspoon of salt. Cover and let simmer for 20 minutes. Remove the lid from the pan, add the green beans and cook another 10 minutes to cook the cashews and beans are tender. Get to the end of the cooking time the lid of the pan to make the sauce not what to cook in.
Stir the sugar, lime juice and coriander.

Serve with as a side dish to another meat curry or over hot rice on you meatless night, I promise this dish is full of flavor and sexiness.

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