This recipe is based off a recipe by Susanna Tee in "Curries". Korma is a South Asian dish made from some sort of cream, in this case, cashews and coconut milk. This was this first time I've cooked this style of Thai food and it was absolutely delicious and filling. Enjoy!
1 cup cashews
4-6 cloves garlic, coarsly chopped
1- 1 1/2 inch ginger, peeled and coarsly chopped
generous 1 cup water
4 tbsp peanut safflower oil or peanut oil
1 large onion, chopped
1 cinnamon stick, broken in half
1/2 tsp turmeric
1 tsp curry powder
1/4 tsp red chili flakes
1/4 tsp cardamon
1/2 cup coconut milk
3 small potatoes, scrubbed and chopped in to 1/2" by 1/4" pieces
1 small eggplant, or 1/2 a large one, chopped in to 1/2" by 1/4" pieces
1 bell pepper, seeded and chopped ( or half a red one and half a green one)
salt and pepper
chopped mint or cilantro for garnish
1) Heat a large skillet with a tight fitting lid over high heat. Dry fry the cashews until they begin to brown, remove immediately.
2)Put nuts in the food processor with garlic and ginger, blend and add water gradually until it forms a thick paste.
3)Heat half the oil in pan over medium heat, add onions and cook for 5-8 minutes, or until they begin to brown
4)Add the nut paste and stir fry for 3-5 minutes (it's kind of hard to stir, I suggest a metal spatula with a cast iron pan). Then add cinnamon, curry powder, turmeric and cardamon
5)Add the coconut milk and water, bring to a boil. Add the potatoes and eggplant and simmer, covered for 10-15 minutes until soft. Stir every few minutes or few and scrap the bottom of the pan. Add the bell peppers in the last 3-5 minutes. You can add extra water if needed
6) Taste the seasoning, add salt and pepper, garnish with cilantro and serve over brown rice.
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