Thai Coconut Cashew Curry 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4


  • Cashews (Decent handful)
  • 1/2 Aubergine
  • 1 Green Pepper
  • 1 Red Onion
  • Chillis
  • Coconut milk
  • lemon grass
  • Black Pepper
  • Sea Salt
  • 1 Tablespoon Light Soy Sauce
  • Groundnut Oil
  • Fresh Coriander
  • 1/2 Tablespoon of Ground Cumin
  • 2 Tablespoon of Honey
  • 1 Tablespoon of tomato puree
  • 2 teaspoons of garlic puree


  1. Heat pan till hot, pour groundnut oil in, and brown the cashews
  2. Add aubergine, red onion, green pepper, cook until onion soft and aubergine
  3. Cut fresh coriander and chuck it in the mix with two grinds of sea salt and 1/2 tablespoon of black pepper
  4. By this point the groundnut will of been absorbed. Pour a tablespoon of light soy sauce, lemon grass, honey
  5. Add the tomato and garlic puree and mix in thoroughly
  6. Once the tomato and garlic puree has mixed in add the coconut milk and cook untill you have a nice thick rich nutty sauce.
  7. Serve with rice or noodles. Voila!