Introduction: Thai Curry With Cilantro and Cashews

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

A friend of mine emailed me this recipe to try because of my love of cilantro and cashews. It is without a doubt the first recipe I have seen that utilizes both. It is a mild Thai-style green curry sauce, mainly because only the oldest and I enjoy spicy hot foods. You can easily kick this one up a notch by using more ginger and adding a dose of cayenne powder or your favorite jolokia peppers. It goes great with shrimp, chicken tenders, or even chicken wings and comes together very simply.

If you are interested in roasting your own cashews for this recipe, please check out my Instructable - Roasting Cashews and Peanuts.


  • 1/3 cup organic plain yogurt
  • 3/4 cup roasted unsalted Cashews
  • 1/2 tsp of ginger powder or one 1/4" slice of fresh peeled ginger
  • 1 tsp curry powder (I get mine custom blended locally)
  • 1 tbsp organic honey
  • 1/4 cup (packed) fresh organic cilantro

Helpful Gear:

*This is not a large volume recipe, so using your blender or food processor may be overkill. You will likely yield a cup of sauce.

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Step 1: Blend Ginger and Cashews

Blend the ginger and cashews until smooth. We aren't looking for paste here, just a uniform and fine grind.

Step 2: ...and the Rest

Now add the yogurt, honey, curry, and cilantro and blend until smooth. Enjoy!