Put the cashews and coconut into a 2-cup measure and add water. Allow them to stand. Blend at high speed until smooth. Add cornstarch and blend again to combine.
Heat a large, non-stick wok or pan and add onions. Cook until soft, add a splash of water if necessary to prevent sticking.
Add the garlic and Real Thai Green Curry Paste and cook for another minute. Blend the coconut mixture again and add it to the wok. Stir in the vegetable broth, soy sauce, and tofu. Bring it to a boil. Simmer it for 5 minutes.
Add Swiss chard and asparagus and stir well. Cover and simmer, keep stirring until vegetables turn tender but asparagus should remain crisp.
Stir the lime juice and sweetener, add salt to taste. Serve with brown rice and garnish with chopped cilantro.
Thai Green Curried Shrimps
640 g black tiger prawns
100 ml tomato sauce
80 g coconut milk
2 cloves garlic
1 white onion
Coriander or parsley
1 tbsp Real Thai green curry
1 pinch cayenne pepper
Peel and slice the onion and garlic cloves.
Wash the lime, squeeze the juice, and heat for 10 seconds in the microwave oven.
In a pan saute onion and garlic with a little water and cook for 3 minutes, sprinkle with curry and continue cooking for 5 minutes over medium heat.
Add the shrimp and chili and grill.
Pour in the tomato sauce and coconut milk, cook for 8 to 10 minutes.
Add the lemon and cook for 3 minutes.
Sprinkle with coriander or parsley.
Serve with basmati rice and enjoy!
Green chili 30%, shallot, lemongrass, salt, garlic, galangal, kaffir lime peel, cumin powder, coriander seed, turmeric
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf-life: 24 months