Description
This Red Curry Chicken Stir Fry with Spicy Cashew Sauce is a delicious and flavorful Thai-inspired dish that combines tender chicken with a creamy, spicy cashew sauce. Perfect for a quick and satisfying weeknight meal!
Ingredients
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For the Stir Fry:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon coconut oil
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1/2 cup shredded carrots
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 1/2 cup canned coconut milk
For the Spicy Cashew Sauce:
- 1/4 cup cashew butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or to taste
- 2–3 tablespoons warm water to thin
Instructions
- Prepare the Spicy Cashew Sauce: In a small bowl, whisk together all ingredients for the sauce, adjusting water for desired consistency. Set aside.
- Cook the Chicken: Heat coconut oil in a skillet, cook chicken until browned. Remove and set aside.
- Sauté Aromatics: In the same pan, sauté garlic, ginger, and red curry paste until fragrant.
- Add Vegetables: Stir-fry bell pepper, snap peas, carrots, and red onion until tender.
- Combine: Pour in coconut milk, add chicken back to the pan, simmer to combine flavors.
- Serve: Drizzle with spicy cashew sauce before serving over rice or noodles. Garnish with cilantro or green onions.
Notes
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Adjust sriracha to taste for desired spice level.
- Leftover sauce is versatile as a dip or salad dressing.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg
