i crave Thai food at least once a week.
this is a peanut-free spin on panang curry, one of my all-time favorite thai dishes.
this recipe is made with simple ingredients. since i love asian-inspired recipes, these ingredients are ones i often have on hand, so this recipe is really easy for me to whip up when I'm feeling lazy or uninspired in the kitchen.
this curry is vegan, gluten free, and paleo friendly!
my favorite combinations with this sauce are:
a mix of cauliflower rice and brow rice, with steamed carrots, broccoli, sweet potato, peas, and sautéed shrimp.
kelp noodles or brown rice noodles with sautéed bell peppers, broccoli, and chicken or organic tofu.
Makes 4-6 servings.
1 can full fat coconut milk
1 cup raw cashews
1-3 tbsp thai curry paste (3 tbsp will give you a strong curry flavor, if that’s your thing!)
2 tbsp reduced sodium tamari (or coconut aminos for soy free)
2 tbsp rice vinegar (white vinegar will work)
2 tbsp coconut sugar (optional)
1 tbsp sesame oil
2 tsp siracha (more for spicier)
1/4 tsp ground ginger
Optional: squeeze of fresh lime juice (highly recommend), extra red pepper flakes or siracha for more spice
Add all ingredients to a high speed blender or food processor. Blend until very smooth.
In a skillet, sauté any veggies/protein you’d like to pair with the sauce.
Once veggies/protein is cooked, add as much sauce as you’d like to the pan to heat up. Stir frequently so it doesn’t scorch.
Store the rest of the sauce in the refrigerator.