Thermal cooking blog


Vegetarian Thai Red Curry with Cashew Nuts.

Updated: Jul 22, 2018


  • 1 Tbsp of Coconut oil/olive oil

  • 1 red onion, finely sliced

  • 2 cloves garlic, pressed or minced

  • 1 Tbsp of finely grated ginger (about a 1-inch nub of ginger)

  • 2 Tbsp red curry paste

  • Pinch of salt, more to taste

  • 1Tbsp finely grated fresh ginger (about a 1-inch nub of ginger)

  • 1 red bell pepper, sliced into thin 2-inch long strips

  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long

  • 3 small carrots, peeled and sliced on a diagonal

  • 400 ml tin of coconut milk

  • 1/2 cup of water

  • 1/2tsp of coconut sugar or soft brown sugar

  • 1 kaffir lime leaf

  • ½ tsp light soy sauce

  • 60g baby corn cobs, halved length ways

  • 125g broccoli florets

  • 125g French green beans, cut into 5 cm lengths

  • 25g cashews nuts

  • 15 fresh basil leaves

  • 1 tbsp coriander, chopped

  • 1 tbsp roasted peanuts, to garnish (optional)

METHOD (Because this recipe is a vegetarian meal it needs very little simmering time).

  1. To make the curry, place the large inner pan on a medium heat and once its hot add the oil. Add the onion and salt and cook, stirring often for about 2 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

  2. Add the bell peppers and carrots. Cook for a further 1 minute stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

  3. Add the coconut milk, water and sugar, and stir to combine. Bring the mixture to a boil. Add the kaffir lime leaf, soy sauce, corn cobs, broccoli florets, green beans and cashew nuts, put the lid on the pot and simmer for 2 minutes.

  4. Turn off the heat and place the inner pan into the outer insulated pot and leave to cook without power for a minimum of 2 hours.

  5. Before serving remove the kaffir lime leaf, stir in the the coriander and basil and serve with rice. Add the peanuts as an optional extra

  6. If cooking rice in a top pot – put 1 cup of washed basmati/jasmine rice and 1½ cups of water in the top pot. Bring to the boil, stir, put on the lid and turn off the heat. At stage 3 above, instead of putting on the lid, use the top pot as the lid and then continue to stage 4.

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