Chicken and Cashew Red Curry Recipe

Name: Chicken and Cashew Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.5-ounce) can unsweetened coconut milk; 1 cup chicken broth; 1 teaspoon grated ginger; 1 tablespoon Mae Ploy Massaman or other red curry paste; 1 tablespoon brown sugar; 2 kaffir lime leaves or 1 tablespoon freshly squeezed lime juice; 1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-by-2-inch strips; 4 tablespoons vegetable oil, divided; 2 tablespoons Mae Ploy Massaman or other red curry paste; 5 slices fresh ginger; 1 cup fresh shiitake mushrooms, stemmed and sliced; 1 red bell pepper, seeded and chopped into 1/2-inch pieces; 2 cloves garlic, thinly sliced; 1 cup sugar snap peas, bias cut in half; 1/2 cup roasted, salted cashews, chopped; 1/4 cup chopped green onions; 1/4 cup fresh cilantro leaves; 6 lime wedges

Servings: persons

1 (14.5-ounce) can unsweetened coconut milk
1 cup chicken broth
1 teaspoon grated ginger
1 tablespoon Mae Ploy Massaman or other red curry paste
1 tablespoon brown sugar
2 kaffir lime leaves or 1 tablespoon freshly squeezed lime juice
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-by-2-inch strips
4 tablespoons vegetable oil, divided
2 tablespoons Mae Ploy Massaman or other red curry paste
5 slices fresh ginger
1 cup fresh shiitake mushrooms, stemmed and sliced
1 red bell pepper, seeded and chopped into 1/2-inch pieces
2 cloves garlic, thinly sliced
1 cup sugar snap peas, bias cut in half
1/2 cup roasted, salted cashews, chopped
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
6 lime wedges

1
To prepare the sauce, in a medium saucepan over medium heat, cook the coconut milk and chicken broth until hot.
2
Whisk in the ginger, curry paste, and brown sugar.
3
Add the lime leaves, turn down the heat to low, and simmer for 10 minutes.
4
In a large bowl, toss the chicken with 3 tablespoons of the vegetable oil and the curry paste.
5
Coat well.
6
Heat a 10- or 12-inch cast iron skillet over medium-high heat.
7
Add the remaining 1 tablespoon oil, then add the sliced ginger and cook for 1 minute.
8
Add the chicken to the skillet, toss, and stir for 3 minutes.
9
Add the mushrooms, bell pepper, and garlic and stir-fry for 3 to 4 minutes.
10
Add the coconut sauce to the stir-fried vegetables.
11
Add the cooked chicken and simmer for 5 minutes.
12
Add the sugar snap peas and toss briefly to incorporate.
13
To serve, make a bed of cooked white or brown rice on individual plates, and top each with a portion of the stir-fry and sauce.
14
Garnish with the cashews, green onion, cilantro, and lime wedges, and serve immediately.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (14.5-ounce) can unsweetened coconut milk, 1 cup chicken broth, 1 teaspoon grated ginger, 1 tablespoon Mae Ploy Massaman or other red curry paste, and more.

Yes, Chicken and Cashew Red Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Cashew Red Curry

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