Time: 30 min
Recipe: Daniel Wilson
2 bunches broccolini, peeled and cut in half
100 ml peanut oil
½ cup chopped roasted cashew nuts
1 handful thai basil, picked
2 long red chillies, seeds removed & finely julienned
2 kaffir lime leaves, finely julienned
1 tbsp vegetable oil
2 tbsp AYAM™ Red Curry Paste
400 ml AYAM™ Coconut Milk
50 ml AYAM™ Fish Sauce
2 kaffir lime leaves
50 gm chopped palm sugar
200 ml water
½ cup ground roasted cashew nuts
50 ml lime juice
For the sauce, heat a small saucepan over a medium heat and add the oil. Once hot, add the kaffir lime leaves and curry paste. Cook for 3-4 minutes or until it becomes fragrant. Add the palm sugar and cook for another 5 minutes.
Add the coconut milk and water, then stir well to combine. Simmer for 20 minutes or until the raw taste has gone. Remove from heat and add the ground cashews, fish sauce and lime juice. Cool and reserve.
To serve, heat a wok and add the peanut oil. Add the broccolini and cook until just tender. Add enough of the sauce to coat the broccolini nicely. Add the thai basil and chilli and mix through. Spoon onto a plate and top with the chopped cashews and julienned lime leaf. Serve with jasmine rice.