- 1½ cups coconut milk
- 1 cup vegetable broth
- 1 tablespoon red curry paste
- 3 tablespoons cashew butter
- 1 tablespoon tamari or soy sauce
- 1 tablespoon virgin coconut oil
- 4 cloves garlic, minced
- 2 sprigs fresh basil, plus more for serving
- 2 sprigs fresh cilantro, plus more for serving
- 2 cups broccoli florets
- 1 zucchini, thickly sliced
- 2 carrots, cut into matchsticks
- 1 tablespoon fresh lime juice
- 8 ounces cooked brown rice spaghetti (or noodle of choice)
- ½ cup cashews, lightly toasted
- Gochugang (Korean red pepper powder) or red pepper flakes, to taste
About this recipe
Growing up in Florida has many advantages: year-round flip-flop wearing, citrus and tropical fruit trees growing in the backyard, airboats, and … diversity. Now, I know what you’re thinking: Florida … diverse?? Florida may have a podunk reputation, but compared to other less-cultured areas we have variety, at least where food is concerned. Especially here in Sarasota. Our beautiful beaches and no-snow guarantee attract all makes and models of foodies, some of whom bring the amazing foods of their culinary heritage — and for that I’m very grateful.
Thai food is an example of a cuisine that if I had grown up in, say, Chesterfield, Missouri (this is a dig at my husband), I may not be as familiar with the ingredients and techniques of Thai cooking — and then life wouldn’t be nearly as delicious. This recipe brings the fragrant, rich, and healthy flavors of Thai into your kitchen. And it’s ready in a snap!
Coconut milk is made by processing grated coconut meat from a mature, brown coconut with water to extract the “milk.” It is quite rich, creamy, and high in a healthy saturated fat called lauric acid. Lauric acid is healthy for you because it raises good cholesterol (HDL), which works to remove bad cholesterol from the bloodstream and helps to prevent heart disease. Plus, coconut milk tastes awesome and helps keep you satiated.
Red curry paste can be found in the international isle of most grocery stores. It’s loaded with a concentration of amazing spices including ginger, lemongrass, and red chilis. Let me list a few of the reasons why spices = awesome: immune support, nasal decongestant, anti-bacterial, helps lower blood pressure, and rich in antioxidants. Don’t be afraid to spice up your food!
I like switching up the grains I eat and feed my family, never relying on one too often and always focusing on whole grains. Brown rice pasta is one of my family’s favorites. Quality brands are made from just brown rice and water. If your body can tolerate grains, this is a good one. It’s rich in fiber, manganese (which aids the nervous system), and selenium (which protects the colon), and is just as full of phytonutrients as vegetables and fruits.
Cashews, like most nuts, are good for your heart and help prevent weight gain. Purchase raw cashews and do the toasting yourself. Exposing nuts to high heat can damage the healthy oils. Same goes for cashew butter: Look for raw or lightly-toasted cashew butter in order to maintain its healthful qualities.
The broccoli, carrots, zucchini, basil, and cilantro used in this recipe are in season locally and available at the Farmers’ Market.
- Combine coconut milk, broth, curry paste, cashew butter, and tamari in a medium bowl. Set coconut milk mixture aside.
- Warm oil in a large skillet over low heat. Add garlic and cook until golden, about 2 minutes.
- Add coconut milk mixture, increase heat, and bring to a simmer. Add a basil, cilantro, broccoli, zucchini, and carrots.
- Simmer until vegetables are just tender, about 5 minutes. Remove from heat and stir in lime juice.
- To serve, fill bowls with noodles and top with vegetable-curry mixture. Add cashews and gochugang to taste. Garnish with herbs.