¾cup105 g unsalted raw cashews, soaked in boiling water for 30 minutes, drained
113-ounce, or 368 g can unsweetened coconut milk
16ounces454 g gemelli, or other small pasta
Chopped roasted peanutsfor garnishing
Fresh Thai basilor chopped fresh cilantro, for garnishing
Red pepper flakesfor garnishing (optional)
Lime wedgesfor serving
To make the sauce: In a skillet over medium heat, heat the vegetable oil.
Add the onion and cook until tender, about 5 minutes.
Stir in the curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute.
Stir in 1 cup (240 ml) of water and remove the skillet from the heat.
In a high-speed blender, combine the cashews and remaining 1 cup (240 ml) of water. Blend until completely smooth. Add the curry mixture and blend again until smooth. Set aside.
To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to pot.
To finish: Stir in the curry sauce and coconut milk. Place the pot over low heat and cook, stirring occasionally, for a few minutes to heat through and thicken the sauce. Taste and adjust the seasoning, as needed. Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil, and red pepper flakes (if using), with lime wedges on the side for squeezing.