Thai Cashew Chicken Curry Recipe

Name: Thai Cashew Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil, you'll need 2 half tablespoons separately; 8 boneless skinless chicken thighs, all visible fat removed; 1 medium onion, quartered and sliced; 2 garlic cloves, minced; 1 tablespoon green curry paste, Thai Kitchen brand is recommended; 1/2 tablespoon brown sugar; 1 tablespoon fresh ginger, grated, can be substituted with bottled ginger; 1 tablespoon lime juice; 1 tablespoon fish sauce; 200 ml light coconut milk, see fat reducing tip in comments above; 200 ml coconut milk, regular fat; 2 tablespoons fresh cilantro, chopped; 2 tablespoons fresh Thai basil, chopped; 1/2 cup whole dry-roasted cashews

Servings: persons

1 tablespoon peanut oil, you'll need 2 half tablespoons separately
8 boneless skinless chicken thighs, all visible fat removed
1 medium onion, quartered and sliced
2 garlic cloves, minced
1 tablespoon green curry paste, Thai Kitchen brand is recommended
1/2 tablespoon brown sugar
1 tablespoon fresh ginger, grated, can be substituted with bottled ginger
1 tablespoon lime juice
1 tablespoon fish sauce
200 ml light coconut milk, see fat reducing tip in comments above
200 ml coconut milk, regular fat
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh Thai basil, chopped
1/2 cup whole dry-roasted cashews

1
On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
2
In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
3
Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
4
Stir in the coconut milk, cilantro and Thai basil.
5
Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
6
Cool to room temperature and serve on basmati rice the next day.

533

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 14 ingredients. The key ingredients include: 1 tablespoon peanut oil, you'll need 2 half tablespoons separately, 8 boneless skinless chicken thighs, all visible fat removed, 1 medium onion, quartered and sliced, 2 garlic cloves, minced, and more.

Yes, Thai Cashew Chicken 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.

Thai Cashew Chicken Curry

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