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.
Green Chicken Curry
250 g chicken breast, sliced
2 tbsp Real Thai Green Curry
2 tbsp coconut powder
1 glass of water
1 red chili, cut into strips
1 tbsp Real Thai fish sauce
Salt and pepper
Fry chicken slices in a nonstick skillet.
Add the coconut powder to the water and pour it into the pan.
Season with curry and fish sauce then add the tomatoes and chilis.
Cook on low heat for 10 minutes.
Serve 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