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Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe

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3.8 from 11 reviews

This Red Curry Chicken Stir Fry with Spicy Cashew Sauce features tender chicken breasts cooked in a fragrant red curry paste and brown sugar caramelized sauce, served over steamed broccoli and rice. The dish is elevated by a creamy, spicy cashew sauce made from roasted cashews, sriracha, and lime juice, blended to silky perfection for a rich and flavorful finish. Ready in about 40 minutes, it's a deliciously balanced meal with a perfect blend of sweet, spicy, and savory flavors.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 lb. chicken breasts
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

Cooking Base

  • 2 tablespoons avocado oil
  • 2 tablespoons red curry paste
  • 2 tablespoons brown sugar

Spicy Cashew Sauce

  • 1 1/4 cup roasted salted cashews
  • 1/2 cup water (more as needed)
  • 2 tablespoons maple syrup
  • 2 tablespoons sriracha
  • 1 1/2 tablespoons soy sauce
  • 1 clove garlic
  • Juice of 1-2 limes (about 2 tablespoons, or to taste)
  • 1 teaspoon ginger paste or fresh ginger
  • 1/2 teaspoon kosher salt

Vegetables and Serving

  • 2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag)
  • 2-3 cups cooked rice

Instructions

  1. Make the Spicy Cashew Sauce: Combine the roasted salted cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger paste, and kosher salt in a high-powered blender. Blend until the sauce is very smooth and creamy, adding more water if needed to reach the desired consistency.
  2. Prep the Chicken: Cut the chicken breasts into very thin slices. Toss the sliced chicken with cornstarch, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
  3. Cook the Chicken: Heat 2 tablespoons of avocado oil in a nonstick skillet over medium-high heat. Add the red curry paste and brown sugar, cooking for a few minutes until the mixture becomes caramelized and bubbly. Add the coated chicken pieces to the pan, tossing once to coat with the curry sauce. Let the chicken sit undisturbed for several minutes until the bottom side turns golden brown, then flip and cook the other side until the chicken is cooked through. If needed, add 1-2 tablespoons of water to the pan to deglaze and lift any caramelized bits from the bottom for extra flavor.
  4. Serve: Plate the cooked chicken over 2-3 cups of cooked rice alongside the steamed broccoli florets. Generously drizzle the spicy cashew sauce over the chicken, rice, and broccoli to finish the dish with creamy, spicy, and tangy notes.

Notes

  • Use a high-powered blender for the smoothest cashew sauce consistency.
  • Adjust the amount of sriracha and lime juice in the sauce based on your preferred level of heat and acidity.
  • For gluten-free option, substitute tamari or gluten-free soy sauce for regular soy sauce.
  • Steamed broccoli can be substituted with other quick-cooking vegetables like snap peas or bell peppers.
  • Leftover sauce can be refrigerated in an airtight container for up to 3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Thai-inspired
  • Diet: Halal

Find it online: https://recipesvibe.com/red-curry-chicken-stir-fry-with-spicy-cashew-sauce-recipe/