Vegan Thai Red Curry Mac (Print View)

Creamy fusion mac combines Thai curry, coconut, cashews, and fresh veggies for comforting, vibrant flavor.

# Components:

→ Pasta

01 - 12 ounces elbow macaroni or other short pasta

→ Sauce Base

02 - 2 tablespoons coconut oil or neutral oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons Thai red curry paste, vegan

→ Creamy Components

07 - 1 can (13.5 ounces) full-fat coconut milk
08 - 1 cup unsweetened soy milk or oat milk
09 - 1 cup raw cashews, soaked in hot water for 15 minutes, drained
10 - 3 tablespoons nutritional yeast
11 - 1 tablespoon lime juice
12 - 2 teaspoons soy sauce or tamari
13 - 1 teaspoon maple syrup or brown sugar
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground turmeric, optional

→ Vegetables (optional)

16 - 1 red bell pepper, thinly sliced
17 - 1 cup baby spinach

# Directions:

01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Incorporate minced garlic and grated ginger, cooking for 1 additional minute.
03 - Stir in Thai red curry paste and cook for 1 to 2 minutes, allowing the paste to become fragrant.
04 - Combine soaked cashews, coconut milk, unsweetened plant milk, nutritional yeast, lime juice, soy sauce, maple syrup, salt, and turmeric in a blender. Blend until the mixture is completely smooth.
05 - Pour the blended sauce into the skillet with the curry base. Stir thoroughly and bring to a gentle simmer.
06 - If using, add thinly sliced bell pepper and simmer for 5 minutes. Stir in baby spinach, cooking until just wilted, about 1 minute.
07 - Add drained pasta to the skillet. Toss to coat evenly, heating through for 2 to 3 minutes. If desired, add a splash more plant milk to achieve preferred creaminess.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro, sliced scallions, or a squeeze of lime as preferred.

# Expert Advice:

01 -
  • Uses familiar pantry staples and fresh flavors for a unique fusion twist
  • Ready in just forty minutes making it perfect for busy weeknights
  • Customizable with your favorite veggies or proteins for added texture
  • Rich creamy sauce without any dairy
02 -
  • High in protein from cashews and plant milk
  • Perfect for meal prep makes excellent leftovers
  • Delivers bold flavor without dairy or animal products
03 -
  • Soak the cashews for the full time or even longer if you want a super silky sauce
  • Blooming the curry paste in oil is non negotiable for the best depth of flavor
  • Always finish with a fresh squeeze of lime and some herbs for a restaurant quality finish
  • I learned to always check the spice level of different curry pastes Every brand is wildly different and a little goes a long way

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