Red Curry Chicken Stir Fry With Spicy Cashew Sauce

Red Curry Chicken Stir Fry with Spicy Cashew Sauce is a vibrant and flavorful dish that brings together the bold taste of red curry with the richness of a creamy cashew sauce. Tender chicken is stir-fried with fresh vegetables, then tossed in a luscious sauce made from red curry paste, coconut milk, and ground cashews, adding a delightful crunch and depth of flavor. This dish is perfect for a quick weeknight dinner that doesn’t compromise on taste, offering a satisfying balance of spice, creaminess, and freshness. Serve it over steamed rice or noodles for a complete meal that’s sure to become a family favorite.

Ingredients:

For the Stir Fry:

• 1 lb chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 1 carrot, julienned
• 2 garlic cloves, minced
• 1 tablespoon red curry paste
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• Fresh cilantro or basil for garnish

For the Spicy Cashew Sauce:

• 1/2 cup raw cashews, toasted
• 1/4 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon sriracha or other hot sauce (adjust to taste)
• 1 teaspoon honey or brown sugar
• 1 garlic clove, minced
• 1 tablespoon lime juice
• Water to thin the sauce, if needed

Instructions:

1. Prepare the spicy cashew sauce: In a blender or food processor, combine the toasted cashews, coconut milk, soy sauce, sriracha, honey, minced garlic, and lime juice. Blend until smooth, adding water as needed to reach your desired consistency. Set aside.
2. Cook the chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Stir fry the vegetables: In the same skillet, add the red bell pepper, snap peas or green beans, carrot, and minced garlic. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. Add the red curry: Stir in the red curry paste and cook for 1 minute, allowing the flavors to release. Add the coconut milk, soy sauce, fish sauce (if using), and lime juice. Stir to combine.
5. Combine everything: Return the cooked chicken to the skillet and toss everything together, ensuring the chicken and vegetables are well coated in the curry sauce.
6. Serve: Divide the stir fry among plates and drizzle with the spicy cashew sauce. Garnish with fresh cilantro or basil.
7. Enjoy: Serve this Red Curry Chicken Stir Fry with Spicy Cashew Sauce over steamed rice or noodles, and savor the bold and creamy flavors of this delightful dish.