Vegan red cashew curry Thai style

Red cashew Thai curry is a real party for the senses. It may look like a difficult dish to prepare, but the truth is, you just need the right ingredients to make it work beautifully.

This is one of easiest dishes when it comes to the cooking method, yet most complex when it comes to flavors. Spices are diverse and dominant. Other ingredients are here to provide the creaminess and soft texture you’ll enjoy.

To cook the curry, you need to prepare the veggies and the curry paste.

The recipe suggests broccoli, carrot, and sweet potatoes but you can go with any combination you like. From peas to regular potatoes, peppers… It really varies from taste and season availability.

This fantastic curry can be further enriched with tofu. This time I’ve skipped it, however, if you decide to use tofu, use the firm raw kind. Cut it into small cubes and add to the cooking pan after the coconut milk and curry paste and before the vegetables.

Red cashew curry Thai style is also quite flexible when it comes to spices. On the ingredient list, you will find a variety of spices, from Indian to typical Thai. Don’t stress if some of them are not available. The curry will still be extremely versatile in flavors and aromas.

Proudly serve this spectacular dish to your friends and family and let me know how it went!

Red cashew curry Thai style

Recipe by Tamara DutinaCourse: Main, Lunch, Dinner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 can coconut milk (400 ml)

• 2 small sweet potatoes (I used the purple kind)

• 1 small broccoli 

• 1 big carrot

• 150 g raw cashews

• Tamarind paste – 1 tbsp (optional)

• 250 g of rice, cooked 

• Salt and pepper

• For the paste:

• Mixed spices: cumin, coriander, turmeric, curry powder, garam masala, lemongrass, nutmeg

• 1 small piece of fresh ginger, peeled and grated

• 1 celery stick

• 1 tbsp miso paste

• 1 small chili pepper or ½ tbsp of chili flakes (optional)

• Zest of ½ lemon

• Juice of ½ lemon

Directions

• First, prepare the curry paste. Grate the ginger and cut the chili pepper and celery stick into small pieces. Mix them in a mortar and add the lemon zest and juice, all the spices, and the miso paste. 
• On medium heat, pour 100 ml of the coconut milk into a big pot and add the curry paste. Let it simmer while constantly stirring until the mixture becomes thicker and the coconut oil starts to appear.
• Now add the veggies and cashew, remaining coconut milk, Tamarind paste and a glass of water. Stir thoroughly.
• Cook the curry until the veggies are soft and ready, in total around 30 mins. Season with salt and pepper, decorate with black cumin seeds and serve with cooked rice.