Thai red curry and cashew butter is a match made in heaven!
This vegan red curry cashew stir fry is so dang delicious you probably won’t be able to have just one serving. This stir fry is all about the dreamy beyond amazing red curry cashew sauce. So you can easily customize it with any protein and veggies you have on hand. This is insanely quick and requires very few steps! This is a great one to memorize so you can just throw it together!
I love to use tofu, broccoli, carrots and green beans. Once you taste this red curry cashew sauce though you will realize it would probably make anything taste good! Coconut milk, vegetable broth, Thai red curry paste, garlic, ginger, soy sauce (or coconut aminos to make it gluten-free), lime juice and CASHEW BUTTER! Yes, so much yes! Protein and deliciousness!
Just stir fry your protein and veggies or honestly just a bunch of veggies would be glorious! Then you blend the sauce and pour over the stir fry. Serve with rice or anything you want. It would be great all by itself too!
My whole family is in love with this vegan red curry cashew stir fry and my husband keeps asking me to make it. He even eats cold leftovers right out of the fridge because he says it’s that good. I hope you guys fall in love too! It’s rich with such complex tasting flavors, but somehow still so freaking easy.
Coconut Thai red curry cashew butter sauce poured over your favorite veggies and proteins! It is so amazing!
- 1 Block(15oz.) Extra firm Tofu
- 1 Can(about 14 oz.) Full fat coconut milk (coconut cream)
- 1/2 Cup Vegetable broth
- 6 Cloves Garlic
- 1 Inch piece Ginger, peeled
- 1/3 Cup Cashew butter
- 1 Tablespoon Thai red curry paste, vegan
- Juice of 1 Lime
- 3 Tablespoons Soy sauce or coconut aminos, divided
- 1 Tablespoon Coconut Oil
- 3 Large Carrots, chopped
- 2 Cups Broccoli, cut into florets
- 2 Cups Green Beans, trimmed
- Rice for serving
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If you are using tofu, press it first so it can get firm and crispy when stir fried. If you need a step-by-step guide for pressing tofu, check out the tofu guide in the recipe notes.
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Make the red curry cashew sauce. In a blender, add the coconut milk, vegetable broth, garlic, ginger, cashew butter, Thai red curry paste, lime juice and 2 Tablespoons of soy sauce or aminos. Blend for a few seconds to combine. Set aside.
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Then cut the tofu into cubes, and cut your veggies. Heat the coconut oil in a large non stick skillet.
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Now add the tofu to the skillet, brown on each side for 2-3 minutes, or until the tofu is all brown and firm. Reducing heat as needed.
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Next, add the vegetables. Toss to combine, drizzle with the remaining 1 tablespoon of soy sauce or aminos and saute for about 5-10 more minutes or until the veggies are cooked.
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Once the tofu and veggies are cooked, pour about half of the red curry cashew sauce into the skillet. Toss to coat everything in sauce and simmer on low for a minute to let the sauce thicken.
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Serve immediately over rice, pouring some of the remaining red curry cashew sauce over the stir fry and rice. I like to drizzle with sriracha and squeeze more lime on top!
You can use any kind of protein or vegetables that you like or have on hand.
Just to read it I got hungry, it sound delicious and easy to make. I must try this. Thank you for sharing and looking for the next post.
How do I press the tofu? I couldn’t find the intructions 🌻
Just click the link at the bottom of the recipe under the notes where it says tofu cooking guide!
I want to make this but I can’t seem to find a recipe anywhere on your page or website for how to make cashew butter. please help. Thx!
I just use store bought cashew butter. Is that hard to find in your area? It is actually incredibly easy to make as well, you just process cashews in a food processor(with a pinch of salt) until it turns into smooth butter.
This was really good! My newly vegan daughter who says she hates curry ate a whole serving and took the rest for lunch. 🙂
We made this last night. It was amazing! Curry sauce was delicious! I made it with only 1/2 T curry paste, since we’re wimps with spice, also to not make it so spicy our kids wouldn’t eat it (they didn’t care for the vegetables, but liked the sauce and tofu). But I added this to our recipe repertoire, will definitely be making it again!!
This Cashew Curry Broccoli Stir Fry is amazingly rich, satisfying, and full of incredible flavors. Made from entirely vegan and gluten free ingredients, this is an easy one-pot meal you don t want to miss.
Wow! So good. We used the full tablespoon of red curry and my wife who is a wimp when it comes to spice loved it. Subed baby corn for the beans as I did not have any beans. Will make again for sure. Thanks for this one!
Absolutely delicious. Made this for two meat eaters and they devoured it. A definite keeper thank you!
I made this recipe tonight and all five of us (including our three teens) loved it! I made 1.5x the recipe to feed everyone, and it worked perfectly.
The only thing I’d say is that it definitely took longer than 15 minutes to prep everything. Including the time that it took to make the cashew butter in my food processor, it was just over an hour to make the dish from start to finish. I just don’t know how anyone can press/chop tofu, chop carrots, cup up broccoli and beans, peel all of the garlic and ginger, measure out what needs measuring, etc, in 15 minutes! Granted, I made 1.5x the recipe, but whether chopping 3 carrots or 4/5 doesn’t really make that much difference.
At any rate, the dish was totally worth the effort and we have declared the recipe to be a ‘keeper’…high praise in our household when it comes from all five of us!
Many thanks…all of the recipes that I’ve tried from your site have been top notch…all keepers!
Ruth
Delish!! How long will the cashew curry sauce last in frig? I have some leftover and don’t want to waste.
It will keep for a while in the fridge, I think I have eaten it 3-5 days after making it and it is still great.