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Red Curry Broccoli with Cashews
3 tablespoons red curry paste
1 cup coconut milk
¼ teaspoon soy sauce
1 cup broccoli florets
1 cup asparagus, chopped
1 cup green beans, cut into 2 inch pieces
4 tablespoons cashews,
1 tablespoon fresh basil, chopped
1 tablespoon fresh cilantro, chopped
3 tablespoons red curry paste
Put a wok or heavy skillet over high heat, add 3 tablespoons red curry past and
stir until it gives off its aroma. Reduce the heat to medium. Add coconut milk,
soy sauce, broccoli florets, asparagus, green beans and cashews. Bring to a boil
and simmer for about 10 minutes or until vegetables are cooked, but still firm
and crunchy. Stir in basil and cilantro.
Makes 4 servings
   
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