Yellow Cashew Curry Recipe by Schlafly Bottleworks
- 3 garlic cloves minced
- 1/4 cup minced ginger
- 1 small yellow onion, minced
- 1 roasted red pepper, chopped
- 1/4 cup vegetable stock or broth
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 tablespoon srairacha
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon tumeric
- 1/2 cup yellow curry paste
- 1 lime, juiced
- Cornstarch slurry to thicken (equal parts cornstarch to water)
- 1 small can coconut milk
- 1/2 cup minced cilantro
- 3 cups of chopped fresh vegetables, sautéed
- 1/2 cup cashews
- chicken or tofu
- 2 cups of wild rice
- Produce
- Cashews (1/2 cup)
- Cilantro (1/2 cup)
- Ginger (1/4 cup)
- Lime (1)
- Vegetables, fresh (3 cups)
- Yellow onion, small (1)
- Canned Goods
- Coconut milk (1 small can)
- Vegetable stock or broth (1/4 cup)
- Cooking & Baking
- Brown sugar (1/4 cup)
- Cornstarch slurry to thicken (1)
- Garlic cloves (3)
- Honey (1 tablespoon)
- Red pepper, roasted (1)
- Salt (1 teaspoon)
- Tumeric (1 teaspoon)
- White pepper (1 teaspoon)
- Pasta & Grains
- Wild rice (2 cups)
- Yellow curry paste (1/2 cup)
- Refrigerated
- Chicken or tofu (1)
- Other
- 1 tablespoon srairacha
Preparation
Read recipe preparation on thevintagemixer.com
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Recipe Stats
Published October 3, 2012 (4 months ago).
25 people saved this recipe.
