Soak the cashews for 6 hours, changing the water several times so the nuts will whiten. Drain, then put them in a saucepan with 1 1/2 cups water and simmer until tender, 12-15 minutes. Taste them as they cook to make sure they don't become mushy. Drain and set aside.
Heat the butter in a small skillet, add the shallots, and cook over medium heat until golden, stirring occasionally, about 10 minutes. Add the bay leaves, lemongrass, coriander, turmeric, chiles, garlic, ginger, and 1/2 tsp salt. Cook until fragrant, then add the coconut milk, 1 tbs cilantro, and cashews. Simmer over moderate heat until the sauce is thickened, stirring occasionally. Remove the bay leaves. Garnish with remaining cilantro.
Time does not include the 6 hour soaking time for the cashews.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 509 (80%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 29.8g||149 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 12mg||4 %|
|Sodium 29.3mg||1 %|
|Potassium 725.5mg||19 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 27.9g|
|Protein 12.1g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 639
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