Penang Curry with Lychee & Cashews

Ingredients

• 3 tbsp Valcolm Penang curry paste
• 1 can (400ml) coconut milk
• ½ cup vegetable broth (or water)
• 1 tbsp oil
• 1 tsp grated ginger
• 1 tsp Valcolm lemongrass
• 2 kaffir lime leaves, finely sliced (or zest of ½ lime)
• 1 tsp palm sugar (or brown sugar)
• 1 tbsp soy sauce
• 1 tsp tamarind paste
• ½ tsp white pepper
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced on bias thinly
• ½ brown onion, sliced
• ½ cup baby corn, sliced
• ½ cup snow peas sliced
• ½ cup canned lychees, drained and halved
• ½ cup cashews, toasted
• Garnishes: 1 red chilli, thai basil leaves, lime wedges & extra cashews

Method

1. Heat oil in a pan over medium heat. Add grated ginger, lemongrass, and sliced lime leaves. Sauté for 30 seconds until fragrant.
2. Stir in Penang curry paste and cook for 1-2 minutes to release its flavours. .
3. Pour in coconut milk and vegetable broth (or water) stirring well. Let it simmer for 2 minutes.
4. Stir in bell pepper, zucchini, carrot, onions, baby corn, and snow peas. Simmer for 5-7 minutes until tender.
5. Mix palm sugar, soy sauce, tamarind paste, and white pepper together and add to stir fry. Stir well and simmer for another 2 minutes.
6. Toss in lychees and toasted cashews. Cook for a further 2 minutes.Turn off heat and top with Thai basil, sliced red chilli, and lime wedges.
7. Divide betwen bowls and serve with your choice of rice or rice noodles

Product used in recipe

• VALCOM - VALCOM CURRY PASTE PANAENG