Thai Red Nut Butter Curry

It’s pretty much a tradition this time of year, using up the leftovers to make a curry after Christmas or actually just making one up because we’re all so fed up of eating roast dinners. Roast dinners are actually my favourite, I just can’t get enough of roast parsnips at the minute after having convinced myself I didn’t like them for so many years. Roasting vegetables just makes them all taste amazing!

This curry is one of my favourites and it’s so simple to make. I use the Thai Gold Red Curry paste; it’s straight up ingredients with no bulking agents or unnecessary additives, and adds all the instant necessary flavour in a mighty spoonful. It is a little fiery so go lighter on the amount if you don’t want a HOT curry.

You could make this curry with veggies, chickpeas or some chunks of white fish. If using the fish just let it simmer through the sauce for 10 minutes before serving and if loading up on veggies I’d definitely suggest roasting them beforehand for heaps of flavour. I’d probably opt for butternut squash or crown prince pumpkin, aubergine and maybe some sugar snaps at the end for a pop of green!

I used oat milk and nut butter in this recipe to keep it dairy free; they both worked perfectly together and either the peanut butter or cashew thicken the sauce beautifully! Such a game changer!

Let me know if you give this one a whirl over on Insta!

Thai Red Nut Butter Curry

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes


  • 1 large red bell pepper diced
  • 1 aubergine diced
  • 2 tbsp (30g) Thai Gold Red Curry Paste
  • 80g smooth Meridian Foods Rich Roast peanut butter (or smooth roast cashew butter)
  • 180g tomato paste
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 tbsp maple syrup
  • 1 tsp Pink Himalayan Rock Salt
  • 400ml oat milk
  • 200ml water
  • 1 tbsp olive oil
  • 4 skinless boneless chicken breasts diced
  • **For the cucumber pickle**
  • 1 medium cucumber thinly sliced using a mandolin
  • 3 tsp sugar
  • 3 tbsp white wine vinegar
  • 1 tsp Pink Himalayan Rock Salt
  • **To serve**
  • Black Forbidden Rice
  • Roast chopped Cashews
  • Coriander
  • Toasted Coconut



Preheat oven to 200C (400F).


Place red pepper and aubergine on a baking tray and roast for 25 minutes. You can use a little spray oil but I usually just roast them oil free!


For the pickle mix together all ingredients and set to one side for at least 30 minutes. I usually make a tub of this the day before I want it and leave it in the fridge overnight!


Meanwhile blend together all sauce ingredients in a high speed blender.


Heat oil in a large pot. Add chicken and cook for 8 - 10 minutes, until browned on all sides.


Add sauce, bring to the boil and simmer for 20 minutes.


Add roasted vegetables to the curry sauce and leave to simmer for a further 10 - 15 minutes until thickened. If it thickens too much just add a touch more oat milk!


Serve with black rice, cucumber pickle, toasted cashews or coconut, or both and some fresh coriander if desired.

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