Thai and Indian curries that use canned coconut milk are so good! But coconut milk contains a lot of saturated fat. There had to be a way to get close to that wonderful flavor without so much of the bad stuff.
After much experimentation, I landed on cashew milk made from fresh raw cashews, plus a bit of coconut extract added at the end. The taste is delicious, and the guilt is non-existent.
These three Thai-inspired and two Indian-inspired curries use a wide variety of vegetables, proteins, and spices. I explain some of the specialized ingredients on the last page.
Massaman Thai Curry
Red Thai Curry
Yellow Thai Curry
Summer Squash & Chickpea Curry
Mushroom & Pea Creamy Masala
If you love curries, you might want to take a trip to an Asian grocery store and stock up on a few things. The ingredients last a long time in the freezer or on the shelf.
The download is in .pdf format. Nutritional information is provided for each recipe. It’s free!
Download “Curries Made Healthier” here.