12 oz Kalletes
1 hot red chile, sliced thin (optional)
2 garlic cloves, minced
1″ piece ginger, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp curry powder
2 tsp sugar
1 1/2 tsp fish sauce
3 tbs water
1 tbs rice vinegar
2 tbs raw coconut oil
1/4 c cashews, chopped and toasted
Thinly slice the hot red chili, removing seeds if you want less spice. Mince garlic and ginger. Combine ground coriander, cumin and curry powder in a small bowl and set aside. Combine sugar, fish sauce and water in a small bowl and also set aside.
In a large heavy frying pan with a lid (I use cast iron), melt the coconut oil over medium heat. Add ginger, garlic and half the chilies and sauté for 30 seconds. Add ground spices and sauté for 30 more seconds.
Add Kalletes and stir to toss with spices and aromatics for 1 minute over medium heat. Add fish sauce mixture, then top with the lid to capture the steam. Turn the pan to low for 5 minutes.
Remove the lid, bring the temp back up to medium high and add the remaining chilies and vinegar. Sauté for one more minute, test for doneness (they should be cooked through, not chewy or tough-cook a bit longer if they are), then transfer Kalettes to a platter.
Sprinkle with Kalettes with chopped cashews and serve. This dish tastes great hot or at room temperature. We served this dish with roasted pork. It would make a great side dish, or vegetarian dish serve over steamed rice.
Makes 4 servings.