If you’re craving a dinner that’s quick, vibrant, and absolutely unforgettable, look no further than Red Curry Chicken Stir Fry with Spicy Cashew Sauce. This dish brings together juicy chicken, a rainbow of crunchy veggies, and an insanely creamy, nutty sauce that packs just the right amount of heat. It’s a flavor party in your skillet, with bold Thai-inspired notes and textures that keep every bite interesting! Perfect for busy weeknights or impressing your friends, this stir fry delivers depth, freshness, and a spicy kick you’ll want to make again and again.
Ingredients You’ll Need
Gathering ingredients for Red Curry Chicken Stir Fry with Spicy Cashew Sauce is a breeze, and each one is a building block for making this dish so enticing. Every component matters—from the tender chicken and boldly colored veggies to the punchy curry paste and luscious cashew sauce—each adds its own magic. Here’s what you’ll need and why:
- Chicken breasts: Slice them thin for quick, even cooking and succulent bites.
- Vegetable oil: This neutral oil helps brown the chicken beautifully and keeps veggies crisp.
- Red bell pepper: Brings sweetness and a pop of color to the stir fry.
- Yellow bell pepper: Adds sunny brightness and gentle sweetness.
- Carrot: Julienned for tender-crisp crunch and lovely orange color.
- Snap peas: Trimmed and tossed in for a satisfying fresh snap.
- Green onions: Use for both zest and a lovely finishing garnish.
- Red curry paste: Infuses the dish with authentic Thai flavor and a touch of heat.
- Unsweetened coconut milk: Provides velvety richness and balances the spice.
- Soy sauce: Delivers umami and savory depth (swap for tamari if you want a gluten-free version).
- Fish sauce: Boosts complexity and a hint of briny flavor—just a little goes a long way.
- Brown sugar: Rounds out the savory and spicy flavors with subtle sweetness.
- Cashews, unsalted and roasted: The base for your creamy, nutty sauce.
- Water: Helps blend the cashew sauce to just the right consistency.
- Rice vinegar: Adds a gentle tang to your spicy cashew sauce.
- Sriracha or chili garlic sauce: Lends heat and a garlicky kick—adjust as you like.
- Honey: Slightly sweetens and helps the sauce caramelize.
- Fresh ginger (grated): Bright and aromatic, for a sharp, refreshing note in the sauce.
- Garlic (minced): Essential for building savory undertones in the sauce.
How to Make Red Curry Chicken Stir Fry with Spicy Cashew Sauce
Step 1: Prepare the Spicy Cashew Sauce
Start by adding your roasted cashews, water, soy sauce, rice vinegar, sriracha, honey, ginger, and garlic to a blender or food processor. Blitz everything until you get a silky, pourable sauce. Don’t worry if it’s a bit thick—it will melt into the pan-warmed veggies perfectly later on. Taste the sauce and adjust the heat or sweetness to your liking. Once smooth, set aside; this is your secret weapon for the ultimate Red Curry Chicken Stir Fry with Spicy Cashew Sauce.
Step 2: Sear the Chicken
Heat your largest wok or skillet on medium-high and add the vegetable oil. Once shimmering, toss in your thinly sliced chicken. Let it sizzle undisturbed for a minute or two to get that irresistible golden crust, then stir-fry until cooked through, about 5 to 6 minutes. Scoop out the chicken and set it aside—you’ll need the pan again in a moment for all those colorful vegetables.
Step 3: Sauté the Curry Paste
In that same pan (don’t clean it!), toss in your red curry paste. Stir vigorously for about 30 seconds. This quick sauté wakes up the spices and aromas, letting you experience the real depth of flavor that a good curry paste can bring. When it’s extra fragrant and your kitchen smells incredible, you’re ready for the next step.
Step 4: Create the Sauce Base
Now pour in the unsweetened coconut milk, soy sauce, fish sauce, and brown sugar. Stir it all together, scraping any bit of flavor from the bottom of the pan. The sauce will become creamy and glossy, setting the stage for your vegetables and chicken to soak up every single drop of flavor.
Step 5: Cook the Vegetables
Add the red and yellow bell peppers, carrot, and snap peas. Stir-fry everything for about 3 to 4 minutes. You want the vegetables to remain vibrant and just-tender, with a gentle bite—a huge part of what makes a stir fry like this so fun!
Step 6: Combine & Finish
Return the cooked chicken to the pan and toss well to coat everything with the luscious curry sauce. Drizzle your freshly made spicy cashew sauce over the top and gently stir. Finish with a handful of green onion slices scattered over everything, letting their sharp freshness pop against the warm, creamy sauce. Serve hot, and get ready for the flavor blast of Red Curry Chicken Stir Fry with Spicy Cashew Sauce!
How to Serve Red Curry Chicken Stir Fry with Spicy Cashew Sauce
Garnishes
The right toppings lift this dish to new heights. Try extra chopped cashews for more crunch, a shower of fresh cilantro or Thai basil leaves for herby brightness, and an extra pinch of sliced green onions. A wedge of lime on the side is a bright, tangy touch that wakes up all the flavors in your Red Curry Chicken Stir Fry with Spicy Cashew Sauce.
Side Dishes
This robust stir fry pairs beautifully with jasmine or basmati rice, soaking up every drop of sauce. For a lighter twist, spoon it over a bed of cauliflower rice or tender rice noodles. If you’re entertaining, offer spring rolls or a chilled cucumber salad alongside for a full Thai-inspired experience.
Creative Ways to Present
Serve in individual bowls for a cozy, casual meal, or plate family-style on a large platter, letting the colorful mix really shine. Fancy things up by adding edible flowers or toasted sesame seeds as a finishing touch. For meal-prep lunches, portion your Red Curry Chicken Stir Fry with Spicy Cashew Sauce into meal-prep containers over rice—delicious and practical all week long!
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring to an airtight container. Red Curry Chicken Stir Fry with Spicy Cashew Sauce keeps well in the fridge for up to 3 days, making it an ideal make-ahead option for busy weekdays. The flavors actually deepen by day two!
Freezing
If you want to freeze, let everything cool first. Portion into freezer-safe containers (rice or noodles can go in too). The cashew sauce may thicken a bit after thawing, but a splash of water or coconut milk when reheating will restore its creamy texture. Use within 1 to 2 months for peak flavor.
Reheating
To reheat, microwave individual portions on medium or warm gently in a pan over low heat, adding a tablespoon of water or coconut milk if needed to thin the sauce. Stir well and sprinkle on a fresh round of green onions or cashews to revive the dish—and bring back that just-cooked magic!
FAQs
How spicy is Red Curry Chicken Stir Fry with Spicy Cashew Sauce?
The heat level is customizable. Using one tablespoon of sriracha in the cashew sauce gives a mild to moderate kick, but you can adjust up or down to your comfort. Just taste and tweak before serving!
Can I use a different protein instead of chicken?
Absolutely! Sliced beef, shrimp, or tofu (for a vegetarian version) all work beautifully. Just adjust cooking times as needed for your chosen protein and leave out the fish sauce if going meatless.
Is this recipe gluten free?
It can easily be made gluten free. Swap regular soy sauce for tamari and double-check your curry paste and fish sauce labels to be sure they’re gluten free as well.
What if I don’t have a wok?
No worries—a large, heavy skillet will do the trick. The key is to avoid crowding the pan, so everything browns rather than steams. If needed, cook in batches.
Can I make the spicy cashew sauce ahead?
Yes! Blend the cashew sauce up to 3 days in advance and keep it in the fridge. Give it a stir, thin with a splash of water if needed, and use it to finish the Red Curry Chicken Stir Fry with Spicy Cashew Sauce whenever you’re ready.
Final Thoughts
With its balance of bold flavors, creamy spicy cashew sauce, and colorful crisp veggies, Red Curry Chicken Stir Fry with Spicy Cashew Sauce is destined to become a go-to in your kitchen. Whether you’re whipping it up for a simple dinner or sharing with friends, this dish always delivers excitement and satisfaction. Don’t be surprised if it finds a permanent spot in your weeknight rotation. Happy cooking!
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Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this flavorful Red Curry Chicken Stir Fry featuring a spicy cashew sauce. Tender chicken, colorful vegetables, and a creamy coconut curry sauce come together in this Asian-inspired dish.
Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 2 tablespoons red curry paste
- 1/2 cup unsweetened coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
For the Spicy Cashew Sauce:
- 1/2 cup unsalted roasted cashews
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
Instructions
- Prepare the Spicy Cashew Sauce: In a blender, combine cashews, water, soy sauce, rice vinegar, sriracha, honey, ginger, and garlic. Blend until smooth.
- Cook the Chicken: Brown chicken slices in oil, then set aside.
- Make the Curry Sauce: Sauté curry paste, add coconut milk, soy sauce, fish sauce, and sugar. Stir in vegetables.
- Combine Ingredients: Return chicken to the pan, coat with sauce, and drizzle with spicy cashew sauce.
- Serve: Garnish with green onions and serve over rice or noodles.
Notes
- Adjust spice level by altering sriracha in the cashew sauce.
- For a vegetarian option, swap chicken for tofu and skip the fish sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 75mg
