Cashew Thai Curry Pasta

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Achieve a complex flavor profile with this super easy, blender friendly vegan cashew Thai curry sauce, then add all your favorite toppings.

INGREDIENTS:

  • 1 can full fat coconut milk

  • 1 cup cashews 

  • 3 tbsp thai curry paste

  • 2 tbsp reduce sodium tamari

  • 2 tbsp rice vinegar (white vinegar will work) 

  • 2 tbsp brown sugar

  • 1 tbsp sesame oil

  • 2 tsp siracha 

  • 1/4 tsp ground ginger 
    Optional: squeeze of fresh lime juice, extra red pepper flakes or siracha for more spice

  • grilled chicken

  • roasted broccoli

  • fresh cilantro & jalapeno

 

INSTRUCTIONS

1. Add all ingredients to a high speed blender or food processor. Blend until very smooth. 
2. If using noodles, cook now according to directions on packaging. (I used banza rotini noodles but brown rice noodles would also work well with this).

3.In a skillet, sauté any veggies/protein you’d like to pair with the sauce. (1/2 cup broccoli, and 1/2 of one grilled chicken breast for 1 serving).

4. Once veggies/protein are cooked, add as much sauce as you’d like to the pan to heat up. Stir frequently so it doesn’t scorch. 
5. Store the rest of the sauce in the refrigerator.