Special Diet

  • 600 ml (1 pint) reduced-fat coconut milk
  • 1 onion, chopped
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 teaspoon peeled and finely grated galangal
  • 2 fresh green chillies, deseeded and finely chopped
  • 10 kaffir lime leaves
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • 250 g (8 oz) raw cashew nuts
  • 200 g (7 oz) fresh or frozen peas
  • 2 tablespoons chopped coriander leaves, to garnish

Place the coconut milk, onion, ginger, galangal, chilli, lime leaves, cinnamon stick and turmeric in a medium saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes.

Add the cashew nuts and cook for a further 20 minutes or until the nuts are tender. Add the peas and cook for 3–4 minutes. Remove the curry from the heat and discard the cinnamon stick and lime leaves. Scatter the coriander over the curry and serve hot with jasmine rice and pickles.

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