Updated: Dec 15, 2020
This is a unique dish where Thai flavors meet Italian influences. It's an interesting combination of a red curry made with potatoes and green beans and spaghetti noodles and other vegetables typically found in an Italian pasta dish - artichoke hearts, chick peas, and basil. Full disclosure - this is my son-in-law, Tommy's, recipe with just a few minor adjustments on my part that reduce the saturated fat and allow you to control the spice level. It's hearty and full of flavor and easy to put together once everything is prepped.
To reduce the amount of saturated fat, this recipe uses one can of lite coconut milk and a cashew-date milk made in a high-speed/high power blender, such as a Vitamix, Ninja, or Blendtec. If you do not have a high-speed blender you can soak the cashews in the water for 2 hours prior to blending. You can also use a second can of lite coconut milk in place of the cashew-date milk but the saturated fat will be much higher.
I recommend the following according to your tolerance for heat and spiciness:
*I like it hot!
Use the entire can of Thai red curry paste and 1 teaspoon curry powder.
*I like some heat but not too much!
Use half the can of Thai red curry paste and 1/2 teaspoon curry powder.
*No heat please!
Well, it is Thai food so not sure there is such a thing as "no spiciness" but leave out the curry powder and start with 1 tablespoon of the Thai red curry paste and taste the sauce. Add more curry paste to meet your desired flavor and spice tolerance.
1/2 cup raw cashews
2 pitted dates
1 large yellow onion, diced
1 large tomato, diced
2 garlic cloves, minced
8 ounces mushrooms (any variety), sliced
4 medium yukon gold potatoes, diced
1 15.5 ounce can artichoke hearts, drained and cut in half
1 cup green beans
1 14.5 ounce can chick peas, drained and rinsed
1 can lite coconut milk
1 3.5 ounce can Thai red curry paste (see "Spice/Heat Notes" above)
1/2 teaspoon curry powder (see "Spice/Heat Notes" above)
1/2 tablespoon low sodium soy sauce
sea salt, to taste, optional
1 16 ounce box of whole grain spaghetti noodles (or other pasta of choice)
6 basil leaves, snipped for garnish, optional
First, make the cashew-date milk. Add the cashews, dates and 1 cup water to a high-speed/high-power blender and blend on highest setting until smooth. Set aside.
In a large non-stick pot, sauté the onion, tomatoes, and garlic over medium heat until soft - about 5 minutes. If they begin to stick add a little water to the pot. Add the mushrooms, potatoes, artichokes, green beans, and chick peas to the pot and continue to cook, stirring frequently, for 5 minutes.
Add the can of coconut milk and the reserved cashew-date milk to the pot. Stir to combine. Add the amount of Thai red curry paste desired (see "Spice/Heat Notes" above).
Increase the heat to medium-high and bring the curry sauce to near boiling. Add curry powder (if desired - see "Spice/Heat Notes" above), soy sauce, and sea salt to taste.
Reduce the heat, cover and let simmer until the vegetables (particularly the potatoes) are cooked - about 30 minutes.
Meanwhile bring a large pot of water to boil and cook the pasta according to package directions. Drain and keep warm.
When the vegetables are cooked serve the curry sauce over the pasta and garnish with fresh snipped basil.