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Cashew coconut curry

  • 3 T Ghee or Butter
  • 150 g Onion, minced
  • 4 Garlic Cloves, minced
  • 5 g Ginger Root, grated
  • 1 Small Chili, minced
  • 70 g Cashews
  • 1/4 t Dried Cayenne Pepper, ground
  • 1/2 T Thai Red Curry Paste
  • 400 g Coconut Milk
  • 100 g Dry Chickpeas, cooked
  • 90 g Spinach Leaves, trimmed, roughly chopped
  • 1/2 T Thai Red Curry
  • Medium-Grain Salt
  • 3 Limes, juiced
  • 30 g Cilantro Leaves, roughly chopped
  • For Serving
  1. Fry onions. Heat ghee in a large saucepan over medium-high heat until oil is shimmering. Add onion, garlic, ginger, and chili. Cook 10 minutes, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots.
  2. Form curry. Add cashews, cayenne, and Thai red curry. Cook 30 seconds, stirring constantly until fragrant. Add coconut milk, and remove from heat. Scrape up the fond from bottom of pan.
  3. Blend. Starting at a slow speed and working up, blend 30 seconds until smooth.
  4. Thicken curry. Add chickpeas, spinach, and remaining Thai red curry, and cook 10 minutes over low heat, stirring constantly, until vegetables are heated through and spinach is wilted. Add salt and lime juice to taste. Stir in half of cilantro.
  5. Serve. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf, or flatbread.

  1. López-Alt, J. Kenji. "Chickpea, Coconut, and Cashew Curry Recipe." Serious Eats. 24 March 2021. ↩