Zucchini & Cashew Curry

Zucchini & Cashew Curry

15 minutes from chopping to table and you’ll be enjoying this vegetarian curry packed with veggies and a cashew crunch.


2 tbsp vegetable oil or peanut oil

6 scallions

2 garlic cloves, chopped

2 garlic cloves, chopped

2 fresh green chiles, seeded and chopped

1 lb (3 small) zucchini cut into thick slices

4 oz shiitake mushrooms halved

1/2 cup fresh bean sprouts

1/2 cup cashews, dry fried

5-6 fresh garlic chives chopped plus a few whole for garnish

4 tbsp Thai soy sauce

1 tsp Thai fish sauce

To Make:

Heat the oil in a preheated wok or large skillet over high heat or flame. Add the scallions, garlic, and chiles and stir fry for 2-3 minutes or until tender.

Add the bean sprouts, cashews, chopped garlic chives, soy sauce an fish sauce if you are using. Stir fry for 1-2 minutes.

Serve the curry immediately, garnished with the whole garlic chives.

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