⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 tbsp Coconut oil
• 1/2 medium, diced Onion
• 2 cloves, minced Garlic
• 1 tbsp, minced Ginger
• 2 tbsp Red curry paste
• 1 can (13.5 oz) Coconut milk
• 1/2 cup Vegetable broth
• 1/2, chopped Bell pepper
• 1 cup, sliced Mushrooms (optional)
• 1/2 cup, toasted Cashews
• 1 cup, roughly chopped Fresh spinach
• 1 tbsp Soy sauce (or tamari)
• 1 tbsp Lime juice
• 1 tsp Maple syrup
• to taste Salt
• for garnish Fresh cilantro
• for garnish Lime wedges

📖 Instructions

1. First, prep your veggies! Dice the onion, garlic, and ginger finely. Roughly chop the bell pepper and then slice the mushrooms if you’re using them (my friend Sarah swears they’re essential, but hey, it’s your curry!).
2. Next, get your aromatics going. Heat the coconut oil in your large pot over medium heat. Then, sauté the onion until softened. This should take around 5 minutes or so, until it’s translucent and fragrant. Don't burn it--we want sweet onions, not burnt ones!
3. Add the ginger and garlic next. Cook for about a minute, stirring constantly, until fragrant. This step really wakes up those flavors, promise!
4. Now, it’s time for the spice! Stir in the red curry paste, making sure to scrape up any bits from the bottom of the pot. Cook for another minute, stirring constantly to prevent burning. The aroma should be absolutely intoxicating at this point!
5. Pour in the coconut milk. Whisk it in well, making sure there are no lumps. Then, add the vegetable broth and bring the mixture to a simmer. Lower the heat and let it bubble gently for about 10 minutes, letting the flavors meld together beautifully.
6. Stir in the bell peppers and mushrooms (if using) and continue to simmer for another 5-7 minutes, or until the veggies are tender-crisp. Don't overcook them! We want a little bite left.
7. While the veggies are simmering, let's prep our cashews. Toast them lightly in a dry skillet over medium heat for a few minutes, stirring frequently, until they're fragrant and slightly golden. This adds a wonderful depth of flavor.
8. Add the toasted cashews and spinach to the curry. Simmer until the spinach is wilted, about 2-3 minutes. Don't worry if some of the cashews break up -- it adds to the creamy texture!
9. Finally, it's time to season. Taste the curry and adjust seasoning as needed with soy sauce, lime juice, maple syrup, and salt. A touch of lime juice really brightens things up; I find it makes all the difference!
10. Serve hot! Garnish with fresh cilantro and a lime wedge. Serve over rice, noodles, or cauliflower rice. Enjoy your delicious, creamy, and totally satisfying Vegan Thai Panang Curry with Cashews! (Or, you know, just eat it straight from the pot – I won’t judge!).

📝 Notes

• For a richer curry, use full-fat coconut milk. Don’t worry about the extra calories here! It's worth it!
• Feel free to add other vegetables like broccoli, carrots or zucchini!