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This vegetarian thai red curry recipe is full of flavor and super easy to make. The thai cashew curry sauce is made with coconut cream, cashews, thai red curry paste, tamari, fresh lime juice, sesame oil and siracha that is all blended together to make a delicious fresh thai coconut curry sauce that is served with freshly sauted vegetables and rice. This vegan cashew curry is the best thai red curry recipe that I use to spice up my traditional thai dishes.
Cashew Curry Sauce
1 can coconut cream
1 cup raw cashews
3 tbsp thai red curry paste
2 tbsp tamari
1 tbsp lime juice
1 tbsp cold pressed sesame oil
2 tsp siracha sauce
How to make thai red curry
To make the thai red cashew curry sauce add all ingredients in a large jar and blend using an immersion blender or you can also use a regular blender. Set aside while you lightly saute the following vegetables in a pan with coconut oil
1 clove garlic
1 medium carrot
1 red pepper
3 heads bok choy
sea salt and cracked pepper to taste
Finely dice the garlic, slice the onion into strips and simmer on low heat in a pan with 1 tbsp coconut oil for a couple minutes before adding sliced carrots, red pepper and bok choy. Let everything saute together until softened before adding the cashew coconut thai red curry sauce. Stir occasionally until thoroughly warmed.
Serve with brown rice and enjoy this vegetarian thai red curry
Nutrition Tip: This vegetarian thai red curry is vegan friendly but you can easily fry up a chicken breast and add that in if you need more protein in your meal. If you are a fast oxidizer you will do best with more protein and fat in your diet yet if you are a slow oxidizer you will do best with more light vegetables in your diet.
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