This easy side dish is perfect for serving as part of a Thai banquet. Sugar snap peas, mushrooms, corn and beansprouts are cooked in a green Thai curry sauce made with curry paste and coconut milk, all topped up with cashew nuts.
- 125g mushrooms
- 125g sugar snap peas
- 125g baby corn
- 125g beansprouts
- 1 green pepper
- 1 onion
- 400g tin coconut milk
- 3 tsp. green Thai curry paste
- 75g cashew nuts
- Oil to fry
Thinly slice the onion into half moons. Slice the mushrooms. Halve the corn. Slice the pepper in half and remove the seeds and pith. Slice into strips.
Toast the cashews. Dry fry them over a medium heat until golden brown for a minute or two. Tip onto a plate.
Heat a bit of oil in a large frying pan and add the onion. Fry until golden and translucent. Add the mushrooms, peas, corn and pepper. Fry for a few minutes until cooking and then add a bit of the coconut milk and the curry paste. Stir and fry until fragrant.
Add the rest of the coconut milk and the beansprouts. Simmer until everything is tender and the sauce is thick. Stir half the cashews through the sauce and then to serve, scatter with the rest of the cashews.