The cilantro and cashew garnish is optional. If you’re not a fan of cilantro, you can garnish with chopped fresh parsley or green onion.
If you garnish with cashews, I love to use roasted and salted cashews, but you can use raw as well.
The Thai curry paste has a spicy kick, but for extra heat, you can add a Thai chili or cayenne pepper.
For an extra thick and creamy curry, substitute coconut cream for coconut milk.
If the curry is too thin, use a cornstarch slurry to thicken it. Just mix 1 tablespoon of water with 1 tablespoon of cornstarch and gradually add to the curry, stirring continuously, until the desired thickness is reached.
Substitute with other veggies like green peppers, red onion, celery, cauliflower or broccoli.