Zucchini & Cashew Curry

Ingredients:

serves 4

  • 2 Tbsp Vegetable or peanut oil
  • 6 Scallions, chopped
  • 2 Garlic cloves, chopped
  • 2 Fresh chilies, seeded and chopped
  • 1 lb / 450 g Zucchinis, cut into thick slices
  • 4 oz / 115 g Shiitake mushrooms, halved
  • 2 oz / 50 g / ½ cup Bean sprouts
  • 3 oz / 75 g / ½ cup Cashews, toasted or dry-fried
  • few Chinese chives, chopped
  • 4 Tbsp Thai soy sauce
  • 1 Tsp Fish sauce
  • Rice or noodles, to serve



( Measurements Cooking )

Procedures:

  1. Heat the oil in a wok or large skillet and saute the onions, garlic, and chilies for 1-2 minutes, until softened but not browned.
  2. Add the zucchinis and mushrooms to the wok and cook for 2-3 minutes until tender.
  3. Add the bean sprouts, nuts, chives, and both sauces and stir-fry for 1-2 minutes.
  4. Serve hot with rice or noodles.

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