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Thai Curry Mac and Cheese

There’s a lot to love about this culinary fusion-fest featuring pasta cloaked in a creamy sauce made with cashews, coconut milk, and Thai red curry paste.
Course Main Course, Sauce, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Soy-free, Thai, Vegan, Vegetarian
Keyword curry mac and cheese, robin robertson, thai mac and cheese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 274kcal
Author Robin Robertson

Equipment

  • our Vitamix A2300
  • Regular blender
  • Non-stick frying pan (10.5 inch / 26 cm)
  • our Cast-iron Skillet by UnoCasa

Ingredients

Curry Mac and Cheese Sauce

  • 2 tsp

    Olive oil

  • 1 Onion (small)
  • 3 Tbsp Thai red curry paste
  • 1/2 tsp Salt
  • 1/4 tsp Ground black pepper
  • 2 cup Water (Divided) 480 ml
  • 3/4 cup Cashew nuts 150 g (unsalted, raw, soaked in boiling water for 30 minutes, and drained)
  • 1 can Full-fat coconut cream (canned) 13-ounce, or 368 g

Garnish (optional)

  • Chopped roasted peanuts
  • Fresh Thai basil or Cilantro
  • Red pepper flakes
  • Lime wedges

Instructions

To make the sauce

  • In a skillet over medium heat, heat the vegetable oil.
  • Add the onion and cook until tender, about 5 minutes.
  • Stir in the curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute.
  • Stir in 1 cup (240 ml) of water and remove the skillet from the heat.
  • In a high-speed blender, combine the cashews and remaining 1 cup (240 ml) of water. Blend until completely smooth. Add the curry mixture and blend again until smooth. Set aside.

To make the pasta

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions al dente. Drain well and return it to pot.

To finish

  • Stir in the curry cheese sauce and coconut milk. Place the pot over low heat and cook, stirring occasionally, for a few minutes to heat through and thicken the sauce.
  • Taste and adjust the seasoning, as needed. Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil or cilantro and red pepper flakes (if using), with lime wedges on the side for squeezing.

Notes

For an even heartier (and more colorful) dish, add some cooked veggies, such as stir-fried chopped red bell pepper, carrot, broccoli, or snow peas.
 
With permission published from the cookbook titled Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
You can buy Robin's Vegan Mac & Cheese cookbook in hardcover or in Kindle on Amazon. 
Here is a link to How Not To Die and How Not To Die Cookbook.