A few weeks back I was lunching with a friend of mine, we discovered a small kitchen store next to the eatery. It was a cute little store tucked in a corner - we were like kids in a candy store.....I fell in love with these bowls. I thought it was perfect to serve curry. I really think the curry tasted better in them ;)
sweet potatoes or potatoes or pumpkin cubed
yellow onion chopped
bell pepper cubed
3-4 basil leaves
1/2 inch ginger shredded
1/2 inch lemon grass finely chopped
2 tbsp oil
1/2 tsp tamarind paste
1/4 tsp brown sugar
Roasted cashew nut
Chop all the vegetables and blanch them - add them to boiling hot water, leave for a min or two, drain and add them to ice cold water.
In a bowl, heat oil, mix 4-5 tbsp of the curry paste along with 250 ml of coconut milk, add the herbs and blanched vegetable and bring to a boil, add tamarind and brown sugar. Garnish with roasted cashew nut, serve with hot rice and peanut sauce.