Thai Coconut Cashew Curry

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Ok, this is definitely going to be a recipe that gets repeated in this house again and again! For so long, I was intimidated by the idea of making homemade curry until recently when I had a meal kit (I think it was PurpleCarrot?) that was for a homemade curry, and I realized it’s really not that complicated.

The beauty of this meal is that all you need are a few foundational ingredients (coconut milk, fresh herbs, tomato paste, spices) and the rest (the veggies, meats, etc.) can be easily be adjusted based on what you have in your pantry. Have some fresh basil? Toss it in! Need to use up those bell peppers? Chop em up! You can’t really go wrong.

Just be sure to taste-test as you go and add more of what you like.

Enjoy!

PS – This simple Thai Coconut Cashew Curry recipe is great for meal prepping and portioning out for lunches or to enjoy as leftovers.


Thai Coconut Cashew Curry

Yields about 4 servings
Prep time: 15 mins
Total time: 30-45 mins

Ingredients:

  • 1-2 chicken breast cutlets, precooked and cut into 1-inch pieces OR super-firm tofu, cut into 1-inch pieces and patted dry
  • 1 bell pepper, diced
  • 1/4 cup red onion, diced
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and grated or minced
  • 1/2 cup fresh tomatoes, diced
  • 1 can full-fat coconut milk
  • 1/2 6oz can tomato paste
  • 1-2 tablespoons yellow curry powder
  • 2 teaspoons paprika
  • 1-2 teaspoons sea salt (more to taste)
  • Pinch of black pepper (more to taste)
  • Small bundle of fresh basil and parsley, rough chopped (more to garnish)
  • 1 cup (handful) of fresh kale, remove stems

Directions:

  1. Sautée bell pepper, red onion, 1/2 minced garlic in a generous helping of coconut oil over medium heat until slightly softened.
  2. Add in rest of garlic, ginger, diced fresh tomatoes and allow to cook until softened.
  3. Mix in 1 can coconut milk, half the can of tomato paste, spices and herbs. *Option to also add pre-cooked pieces of chicken or super-firm tofu here.
  4. Reduce heat to low-medium and bring mixture a simmer, stirring occasionally to make sure tomato and coconut aren’t chunky.
  5. Allow to simmer for about 5 minutes, or until sauce has thickened slightly. Taste-test and add more seasoning as desired.
  6. Serve over rice and garnish w fresh herbs and a squeeze of lime juice.

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