Ingredients
The following ingredients have 6 Servings
- For the mac:
- 2 teaspoons vegetable oil
- 1 small yellow onion, minced
- 3 tablespoons
- Thai red curry paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups water, divided
- ¾ cup unsalted
- raw cashews
- , soaked in boiling water for 30 minutes and drained
- 16 ounces gemelli or other small pasta
- 1 (14-ounce) can
- full-fat coconut milk
- For garnish:
- ½ cup chopped roasted peanuts
- ¼ cup Thai basil, chopped
- ¼ cup cilantro, chopped
- 2 teaspoons red pepper flakes
- Lime wedges, for serving
Instruction
- In a skillet over medium heat, warm oil. Add onion and cook until tender, about 5 minutes. Stir in curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute. Stir in 1 cup water and remove from heat.
- In a high-speed blender, combine cashews and remaining water, and blend until smooth. Add curry mixture and blend again until smooth. Set aside.
- In a large pot, bring 4 quarts salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and return to pot.
- Into pot with pasta, add curry sauce and coconut milk and stir. Place pot over low heat and cook, stirring occasionally, for 3 minutes to heat and thicken sauce. Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil, cilantro, and red pepper flakes, with lime wedges on the side for squeezing.
