Red Curry Chicken Stir Fry with Cashew Sauce Recipe

If you love vibrant, flavorful dinners that come together pretty quickly, then you’re going to be thrilled with this Red Curry Chicken Stir Fry with Cashew Sauce Recipe. I absolutely love how this dish combines the warmth of red curry with the creamy, spicy kick of a cashew sauce – it’s like a flavor explosion in every bite. Whether you’re whipping this up for a weeknight dinner or impressing friends over the weekend, this recipe never fails to satisfy and keep things interesting.

this …

Ingredients You’ll Need

The beauty of this Red Curry Chicken Stir Fry with Cashew Sauce Recipe is in its approachable ingredients that come together with big personality. When shopping, look for quality roasted salted cashews and a good red curry paste—these make all the difference!

• Chicken breasts: I love using thinly sliced chicken breasts here for quick cooking and tender bites.
• Cornstarch: It helps create a light coating on the chicken for a nicer sear and a bit of extra texture.
• Garlic powder: Adds a subtle punch that complements the fresh garlic in the sauce.
• Kosher salt: Essential for seasoning the chicken perfectly before cooking.
• Avocado oil: Its high smoke point makes it great for stir-frying without burning.
• Red curry paste: This packs the bold, spicy heart of the dish—grab a good brand for best flavor.
• Brown sugar: Just a touch helps balance the spice and adds a caramelized depth.
• Roasted salted cashews: These bring creaminess and a lovely nutty flavor to the sauce.
• Maple syrup: I swap in maple syrup for natural sweetness—it pairs beautifully here.
• Sriracha: Adds the spicy kick in the cashew sauce; adjust to your heat preference.
• Soy sauce: Brings umami and saltiness to round out the sauce.
• Garlic clove: Fresh garlic blended in gives the sauce a vivid punch.
• Lime juice: Adds brightness—start with about two tablespoons and tweak to taste.
• Ginger paste or fresh ginger: I prefer fresh ginger for a zesty lift, but paste works wonders too.
• Broccoli florets: Steamed broccoli adds freshness and a bit of crunch to balance the rich sauce.
• Cooked rice: This meal is perfect on a bed of fluffy jasmine or basmati rice to soak up all that sauce.

Variations

I like to tweak this Red Curry Chicken Stir Fry with Cashew Sauce Recipe depending on what’s in my fridge or to suit guests’ preferences. Feel free to make it your own—you’ll find it forgiving and flexible!

• Vegan or vegetarian: Swap chicken for tofu or tempeh; just be sure to press the tofu well to get a nice sear.
• Veggie options: I sometimes add bell peppers, snap peas, or shredded carrots for extra crunch and color.
• Milder version: Reduce or omit the sriracha if you’re cooking for kids or spice-sensitive friends.
• Extra protein: Add a handful of cooked shrimp or even scrambled eggs tossed in for variety.

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

Step 1: Blend the Spicy Cashew Sauce

Start by blending the roasted salted cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger, and kosher salt in a high-powered blender until the sauce is silky smooth. I discovered this trick because when I first tried less creamy sauces, it just didn’t coat the chicken well or give that luscious feel—so blending it really makes a big difference.

Step 2: Prep Your Chicken

Slice the chicken breasts very thinly—that helps them cook quickly and soak up all that delicious red curry flavor. Toss the chicken with cornstarch, garlic powder, salt, and black pepper until evenly coated. This step gives the chicken a light crust when cooked, which is something I learned improves the texture dramatically.

Step 3: Cook the Red Curry Chicken

Heat the avocado oil in a nonstick pan over medium-high heat, then add the red curry paste and brown sugar. Cook this for a few minutes, stirring, until it’s caramelized and bubbly—this step brings out the depth of flavor and smells wickedly good. Add the coated chicken, tossing once to get it well coated, then leave it be for several minutes to get that beautiful caramelized brown crust. Flip the pieces and repeat until the chicken is fully cooked. If the pan gets dry or things start sticking, just splash in a tablespoon or two of water to deglaze and scoop up those tasty browned bits.

Step 4: Serve with Broccoli and Rice

Spoon the cooked chicken over fluffy rice with steamed broccoli on the side, and don’t be shy with that spicy cashew sauce—drizzle it generously for maximum flavor impact. This last step is where everything comes together beautifully, and your kitchen will smell incredible!

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

Garnishes

I love finishing this dish with a handful of fresh cilantro leaves and a sprinkle of chopped green onions for that fresh herbal brightness. If you’re a crunch-lover like me, a few extra roasted cashews on top never hurt either!

Side Dishes

Serving it over simple steamed jasmine rice is my go-to, but lately I’ve also tossed it with cauliflower rice or even spiralized zucchini for a lower-carb twist. A light cucumber salad pairs wonderfully, balancing the richness with cool, crisp textures.

Creative Ways to Present

For casual dinner guests, I like to serve the chicken stir fry family-style in a big shallow bowl with colorful garnishes spread around. For a special occasion, plating it atop coconut rice with edible flowers and lime wedges adds a gorgeous, festive touch that always impresses.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for 3-4 days. I find the flavors actually deepen after sitting a bit, so leftovers taste even better the next day for lunch.

Freezing

Freezing works great too—in separate portions, just make sure to cool completely before freezing. When thawed, the sauce might thicken or separate slightly, but a quick stir while reheating fixes that easily.

Reheating

I reheat leftovers gently in a skillet over medium heat with a splash of water to loosen the sauce and keep everything juicy. The flavors remain vibrant, and the chicken stays tender without drying out.

FAQs

Final Thoughts

I honestly can’t recommend this Red Curry Chicken Stir Fry with Cashew Sauce Recipe enough—it’s been a total game-changer in my weeknight rotation. The flavors always impress, and the quick cook time means you get a restaurant-quality meal without the fuss. If you’re someone who enjoys bold, comforting dishes with a little heat and nutty richness, you’ll find yourself making this one over and over. So grab your pan, fire up that blender, and get ready to wow yourself and your loved ones!

Print