Cashew Curry

Serves 3

1 pandanus leaf

3 cups coconut milk

1 cup onion

1 tbsp minced ginger

1/2 tsp ground tumeric

1" galangal

2 dried red chilies

8 fresh curry leaves

2" cinnamon stick

1 cup raw cashews

2 tbsp cilanrto

salt to tast

• Soak cashews in enough water to cover them for 30 minutes to 2 hours.

• Cut onions into fine dice; grate ginger with a microplane. Peel galangal and cut it in half. Mince cilantro. Break chillies in half.

• Combine pandamus leave, coconut milk, onion, ginger, tumeric, galangal, dried chillies, curry leaves and cinnamon stick in a medium saucepan. Bring to a boil, reduce heat and simmer 30 minutes or until slightly thickened.

• drain cashews and add to coconut mixture. Simmer 30 minurwa oe unril cashews have softened.

• Remove galangal, leaf, cinnamon stick and dried chillies. Season with salt to taste and stir in cilantro just before serving.

Serve with rice.