Thai Cashew Curry - Vegetarian, Dairy Free & GF
This red Thai cashew curry is made with a homemade red curry sauce that is bold and flavorful. The fresh cashew Thai curry sauce is spiced with store bought red curry paste, lime, tamari, sesame oil and sriracha for the best red curry recipe ever!
Equipment
- blender or immersion blender
- frying pan
- knife
Ingredients
- 1 can coconut cream
- 1 cup raw cashews
- 3 tbsp thai red curry paste
- 2 tbsp tamari
- 1 tbsp fresh lime juice
- 1 tbsp sesame oil
- 2 tsp sriracha
- 1 clove garlic
- 1 onion
- 1 carrot
- 1 red pepper
- 3 heads bok choy
- 1 tbsp coconut oil
Instructions
- To make the Thai red curry sauce place the coconut cream, cashews, red curry paste, tamari, lime, sesame oil and sriracha in a blender. Blend until smooth. Set aside for later.
- Finely dice garlic and cut the onion into thin strips. Melt coconut oil in a large pan and saute garlic and onion for one minute.
- Chop carrots and red pepper into lengthwise strips. Add to the pan to suate for 10 minutes. After 10 minutes add sliced bok choy and suate until wilted.
- Add the red curry sauce to the sauted vegetables and simmer for a few more minutes.
- Season with salt and pepper to taste
Notes
Serve this Thai red curry recipe with a side of rice and enjoy!