Get ready to fall head over heels for Red Curry Chicken Stir Fry with Spicy Cashew Sauce, a vibrant Thai-inspired meal that packs a flavor punch with every bite. This dish brings juicy strips of chicken, crisp colorful veggies, and a dreamy, luscious cashew sauce all together in just half an hour. Whether you’ve had a long day or you’re cooking for friends, this recipe transforms everyday ingredients into something exciting, comforting, and just a little bit adventurous. I love how each forkful gives you pops of color, creamy richness, and just the right level of heat all at once—it’s no wonder Red Curry Chicken Stir Fry with Spicy Cashew Sauce has become a personal weeknight favorite!

Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe - Recipe Image

Ingredients You’ll Need

All you need to whip up Red Curry Chicken Stir Fry with Spicy Cashew Sauce are a handful of straightforward yet carefully chosen ingredients. Every element brings its own splash of flavor, crispness, or richness, ensuring no bite is boring—and the best part is most are easy to find!

Chicken Breasts: Thinly sliced, these soak up the curry flavors and stay juicy in the pan.
Coconut Oil: Lends a subtle tropical aroma and helps everything sizzle just right.
Red Bell Pepper: For bold color and a sweet crunch that brightens up the dish.
Snap Peas: Add freshness and a delightful pop in every bite.
Shredded Carrots: Bring a hint of sweetness and vibrant orange color.
Red Onion: Gives the perfect bite and a swirl of purple hue.
Garlic: Fresh minced garlic for an aroma that promises deliciousness.
Fresh Ginger: Grated for a perky, zesty bass note that perks up the whole stir fry.
Red Curry Paste: The soul of this dish—use your favorite brand for depth and just enough heat.
Canned Coconut Milk: Makes the stir fry saucy and creamy without any dairy.
Cashew Butter: The spicy cashew sauce’s star ingredient—it’s what makes this stir fry unforgettable.
Soy Sauce: Adds savory backbone and brings all the flavors together.
Rice Vinegar: A splash to lift and brighten the cashew sauce.
Honey or Maple Syrup: A touch of sweetness to balance the heat and savoriness.
Sesame Oil: Just a dash for nutty, toasty depth at the very end.
Sriracha: For adjustable heat—add more or less depending on your spice preference.
Warm Water: Whisks into the cashew sauce, thinning it to silky perfection.

How to Make Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Step 1: Whisk Up the Spicy Cashew Sauce

In a small bowl, combine cashew butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, sriracha, and a couple tablespoons of warm water. Whisk until smooth, creamy, and just pourable—add more water as needed. This sweet-and-spicy sauce will tie the entire Red Curry Chicken Stir Fry with Spicy Cashew Sauce together, so don’t be shy about tasting and adjusting the heat to your liking. Set aside until you’re ready to drizzle!

Step 2: Sizzle the Chicken

Heat the coconut oil in a large skillet or wok over medium-high. Once shimmering, add your chicken strips. Give them room to sear so you get flavorful browning, then cook for about 5–6 minutes, stirring occasionally, until the chicken is golden and cooked through. Scoop out the chicken and set it on a plate—you’ll come back to it in just a couple of minutes.

Step 3: Get Fragrant!

With the skillet still hot, add the garlic and grated ginger, followed by the red curry paste. This quick sauté (about 30 seconds) will unlock the magic fragrances that make Red Curry Chicken Stir Fry with Spicy Cashew Sauce so irresistible. Don’t skip this step, because this is where the stir fry gets its signature “wow” factor!

Step 4: Stir Fry the Veggies

Toss in the sliced bell pepper, snap peas, carrots, and red onion. Stir-fry for 3–4 minutes until they brighten in color and start turning a little tender but still keep their crisp bite. The combo should look colorful and smell amazing, with all those fresh and spicy notes mingling in the pan.

Step 5: Simmer and Sauce

Return your cooked chicken to the pan, then pour in the coconut milk. Let everything barely simmer for another 2–3 minutes to thicken the sauce and coat the chicken and veggies. Right before serving, give your spicy cashew sauce another quick whisk and drizzle it generously over the top—it’s the finishing touch that sets this Red Curry Chicken Stir Fry with Spicy Cashew Sauce apart!

How to Serve Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Garnishes

The right garnish takes the stir fry to restaurant-quality in seconds. I love sprinkling chopped cilantro or green onions for a fresh, herbal snap, and a handful of roasted cashews or sesame seeds add extra crunch and visual pop. A little lime wedge on the side is perfect for a final splash of acidity.

Side Dishes

While Red Curry Chicken Stir Fry with Spicy Cashew Sauce is loaded enough to be the star, it’s wonderful spooned over hot jasmine rice or tossed with rice noodles. It’s equally delicious alongside a crisp cucumber salad, some steamed edamame, or even a flaky scallion pancake for a fun twist!

Creative Ways to Present

For a dinner party, pile the stir fry onto a big platter, drizzle with sauce, and let everyone serve themselves. Spoon it into lettuce cups for a lighter, hand-held meal or stuff the mixture into warmed pita bread for a delicious, fusion-style wrap. The spicy cashew sauce makes magic wherever it goes!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which isn’t a guarantee!), store your Red Curry Chicken Stir Fry with Spicy Cashew Sauce in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making for an even tastier lunch the next day.

Freezing

This stir fry freezes surprisingly well! Let everything cool completely, then stash portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. If you want to freeze just the spicy cashew sauce, it will keep its flavor and texture beautifully too.

Reheating

Warm leftovers gently in a skillet over medium heat or in the microwave, stirring occasionally. If the sauce thickens too much in the fridge, splash in a bit of water or coconut milk to loosen it up. Reheat only until steaming to keep the veggies crisp.

FAQs

Can I make this dish vegetarian or vegan?

Absolutely! Just swap the chicken for firm tofu or tempeh and check that your red curry paste is vegan-friendly. The richness of the spicy cashew sauce makes Red Curry Chicken Stir Fry with Spicy Cashew Sauce just as satisfying plant-based.

Is there a substitute for coconut milk?

If coconut milk isn’t your thing or you’re allergic, you can use unsweetened almond milk (for a lighter version) or even half-and-half (if dairy is okay for you). Just know that coconut milk gives the classic creamy, tropical note that really makes this dish sing.

How spicy is it, and can I adjust the heat?

With a modest amount of red curry paste and sriracha, it’s medium spicy, but you’re in charge! Use less sriracha or a milder curry paste if you’re heat-shy, or dial it up for serious spice lovers.

Can I make Red Curry Chicken Stir Fry with Spicy Cashew Sauce ahead of time?

Yes! Stir fry is a stellar make-ahead meal. Prepare everything, store the cashew sauce and stir fry separately, then combine and reheat just before serving for the freshest flavor and texture.

What can I do with leftover spicy cashew sauce?

Leftover sauce is gold! Use it as a salad dressing, toss it with roasted veggies, drizzle it over grain bowls, or enjoy it as a dip for fresh spring rolls. It’s seriously addictive, so don’t be surprised if you’re inspired to make extra next time.

Final Thoughts

If you’re looking for a dinner that feels a little special but is doable any night of the week, Red Curry Chicken Stir Fry with Spicy Cashew Sauce is your new best friend. The harmony of spicy, creamy, crunchy, and fresh will keep this dish on your regular rotation, and you might even find yourself sneaking spoonfuls of that incredible cashew sauce! Give it a try—you’ll be glad you did.

Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe