Thai red curry with peppers and cashews 20-03-2017

The veggies will simmer away with some red curry paste, some creamy coconut milk, and a few other additions like broth and a touch of soy sauce to really bring out all the flavors. At the very end, we’ll mix in some cashews, squeeze in some fresh lime juice and top it all off with fresh basil


2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 (1-inch) piece ginger, grated
2 large carrots, peeled and sliced
2 medium red bell peppers, sliced
½ teaspoon salt
3 tablespoons thai red curry paste
2 ½ cups canned full-fat coconut milk*
½ cup low-sodium vegetable broth
2 teaspoons low-sodium soy sauce (or gluten-free tamari)
1 tablespoon coconut sugar (or brown sugar)
1 (15-ounce) can chickpeas, drained and rinsed
¾ cup raw cashews
juice of 1 lime
cooked brown rice, for serving
chopped fresh basil, for garnish


Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and ginger and cook for 30 seconds, until fragrant. Add in the carrots, peppers and salt. Cook for about 2 minutes, until the veggies start to soften. Stir in the curry paste until combined. Add the coconut milk, broth, soy sauce, sugar and chickpeas to the skillet and mix to combine.

Increase the heat and bring the mixture to a simmer. Reduce the heat and let simmer gently for about 15 minutes, stirring occasionally. Remove from the heat and stir in the cashews and lime juice.

Serve with brown rice and topped with fresh basil.


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