This Thai Red Curry is sure to satisfy those take-out cravings while being a nutritious and balanced meal with a flavor that packs a punch!
Thai curry has always been one of my favorite meals to treat myself to on a nice, tranquil "Self-care Sunday" (which is a weekly routine must). However, an authentic curry bowl does not come cheap. So, one day I decided to try and make a red curry myself and see if that same restaurant taste was replicable. After numerous batches over the years, both great and not so great, I have fine-tuned my perfect curry that is take-out worthy!
Curry has been a staple in my household for as long as I can remember. It is one of my mother's favorite foods and is a meal that puts a smile on every one of my family members face. However, I was the first that attempted at making Thai curry at home. Now, every time I go to my parent's house, everyone begs me to make my curry. You could say it's kind of a hit!
"For me, cooking is an extension of love." ~ Hedda Sterne
In this recipe, I selected all my favorite vegetables for Thai curry which include onions, carrots, red bell pepper, zucchini, and broccoli. But choose the vegetables that you love most! I have also made this recipe with mushrooms, golden potatoes, cauliflower, cabbage, and even kale. Just be sure to keep in mind which vegetables take longer to cook ad adjust accordingly. To make the recipe healthier, I do not use oil to sauté the vegetables. Instead I use a non-stick pan and water to sauté. Just keep an eye on them and when the water evaporates add a little more. However, if you prefer to use oil, two tablespoons of olive oil or coconut oil will be perfect for sautéing! The vegetables are amazing, but the star of the show is the sauce!
For the sauce, I used tamari so the recipe would be gluten free, although soy sauce would work fine as well. The red pepper flakes are very important for the flavor of the curry! Add less or more depending on your favorite level of spice. Rice vinegar is very important to the recipe, I would suggest not omitting that ingredient. The tart acidity is what gives the curry a punch and enhances all of the other flavors while not being overpowering. If you want the recipe to be oil free, the sesame oil can be taken out. I suggest adding a tablespoon of sesame seeds to the sautéed vegetables as a substitute for the flavor. The best part about this sauce is that the longer it simmers, the better it tastes! So, double the recipe for leftovers? YES PLEASE!
The cashews are my favorite part of this curry! The nutty and rich flavor of cashews compliments the spicy, creaminess of the curry sauce to create a perfect balance, while also adding some extra protein to the dish. I have also added tofu to the curry in the past by baking cubes of extra firm tofu in the oven at 400 degrees Fahrenheit for about 35-40 minutes, and placing the cubes on top of the curry when serving. Tofu is a great addition if you're looking to boost the protein levels!
Overall, this curry is super easy to prepare and a definite comfort food for those nights that you just want to cuddle up in a blanket on the couch and watch a movie with your loved ones! I hope you enjoy it as much as my family does!
Red Thai curry with Cashews
Prep time: 10 min Cook time: 30 min Total time: 40 min
Cuisine: Thai, Vegan, Gluten-free Servings: 6 Category: Entrée
3 cups dried jasmine rice, or sub brown rice
2 zucchinis, sliced on the diagonal
4 large carrot, sliced on the diagonal
½ sweet onion, diced
1 red bell pepper, sliced
3 cups broccoli, florets
3 cloves garlic
1 tsp fresh ginger, grated
1 cup roasted cashews
1 jar red curry paste, 4 oz
2 tsp chili flakes
4 tbsp. tamari, or sub soy sauce
4 tbsp. maple syrup, or sub brown sugar
2 tbsp. rice vinegar
1 tbsp. sesame oil
4 cans whole fat coconut milk
1 1/2 cup of water
Cilantro and sesame seeds for garnish
Directions
1. Begin by sautéing the onions, carrots, and bell pepper on medium-high for about 2-3 minutes until they become fragrant. Then add in the broccoli, ginger, garlic, and red chili flakes. Stir for another 2 minutes. Add the red curry paste and the zucchini last and stir together for about 3 minutes.
2. Once the vegetables are well coated in the curry paste and the ginger and garlic are fragrant, add the coconut milk and water. Stir and bring to a light simmer.
3. Once the sauce is simmering, add the tamari, maple syrup, rice vinegar, and sesame oil. Stir to combine and turn down the heat to medium-low. Cook for another 15 minutes and taste to check the sauce. If its too spicy add maple syrup, if not spicy enough add more red pepper flakes. If not salty enough add more tamari, if it needs an extra kick add more rice vinegar.
4. Once the sauce is to your liking, you may serve immediately or let it cook on low for another 20 minutes. The longer it cooks the deeper the flavor profile will be.
5. When ready to serve top with cashews and cilantro and enjoy!
Notes
** If adding tofu, prepare and bake the tofu before you saute the vegetables
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