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
Scale
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