Sumptuous Thai Vegan Green Curry with Cashew Cream & Steamed Jasmine Rice

Allergens

None, this recipe is vegan and gluten-free.

Ingredients

• 2 cups jasmine rice, uncooked
• 4 cups water or vegetable broth
• 1 cup raw cashews, soaked overnight and drained
• 1 can (14 oz) coconut milk
• 3 tbsp green curry paste (store
• bought or homemade)
• 2 cups mixed vegetables (e.g., bell peppers, bamboo shoots, zucchini, carrots)
• 1 cup green beans, chopped
• 4 oz extra
• firm tofu, cubed
• 1 cup baby corn, halved or quartered
• 2 tbsp coconut oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. a. Prepare the jasmine rice according to package instructions or traditional methods set aside. b. In a blender, combine soaked cashews and half of the coconut milk blend until smooth and creamy. Set aside. c. In a large pan or wok, heat 1 tbsp coconut oil over medium heat. Add green curry paste and sauté for 2 3 minutes, or until fragrant. d. Stir in the remaining coconut milk, cashew cream, mixed vegetables, green beans, tofu, and baby corn bring to a simmer. Cook for 8 10 minutes, stirring occasionally, until vegetables are tender but still retain their texture. Season with salt and pepper as needed. e. Serve the curry over steamed jasmine rice and garnish with fresh cilantro leaves. Accompany with lime wedges for an extra burst of zestiness.

Chef’s Insight

Experiment with different vegetables to find your favorite combination; the key is to balance flavors and textures.

Notes

For an extra aromatic touch, add a few kaffir lime leaves during cooking; remove before serving.