|photo of cashews from fincalasbrisas.org|
2 cups coconut cream (don't shake the can)
1 Tbs. yellow curry paste
1/2 cup vegetable stock
1 lb. 2 oz. Japanese squash, peeled and diced
2 cups green beans, trimmed and cut in half (you can julienne these, if you prefer)
12 oz. curry tofu, cubed
1-2 Tbs. soy sauce
2 Tbs. lime juice
1 Tbs. brown sugar (or honey or 2 tsp. agave)
1/4 cup cilantro leaves
1/4 cup cashews, toasted
Steamed jasmine rice, to serve
Spoon the thick coconut cream from the top of the can into the wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring for 5 minutes until the oil begins to separate.
Add the remaining coconut cream, stock and squash and simmer for 10 minutes. Add the green beans and cook for another 8 minutes or until the vegetables are tender.
Gently stir in the cubed curry tofu, soy sauce, lime juice, and brown sugar. Garnish with the cilantro leaves and cashews and serve with steamed jasmine rice.