Description

This Red Curry Chicken Stir Fry with Spicy Cashew Sauce is a vibrant and flavorful dish combining tender chicken breast cooked in a rich red curry paste and brown sugar sauce. Paired with a creamy, spicy cashew sauce and steamed broccoli, it makes for a wholesome and satisfying meal served over fluffy rice. The recipe balances spicy, sweet, and savory flavors with a luscious nutty sauce that elevates this quick and easy stir-fry to a delicious weeknight dinner option.

Ingredients

Scale

Red Curry Chicken Stir Fry:

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

Veggies and Other:

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

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Instructions

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 additional water if needed to achieve your desired consistency.
Prep the Chicken: Slice the chicken breasts into very thin pieces. Toss the chicken slices in a bowl with cornstarch, garlic powder, kosher salt, and freshly ground black pepper until they are evenly coated. This helps tenderize the chicken and ensures a nice golden texture when cooked.
Cook the Chicken: Heat avocado oil in a nonstick pan over medium-high heat. Add the red curry paste and brown sugar to the pan, cooking for a couple of minutes until the mixture becomes caramelized and bubbly. Add the coated chicken to the pan and toss quickly to coat it evenly with the curry sauce. Allow the chicken to cook undisturbed for several minutes to develop a golden crust, then flip the pieces to cook the other side until fully cooked through. If the pan starts to stick, add 1-2 tablespoons of water to loosen any browned bits and enhance flavor.
Serve: Arrange the cooked chicken over cooked rice and alongside steamed broccoli florets. Drizzle generously with the spicy cashew sauce for a creamy, spicy finish that brings all the flavors together.

Notes

For a gluten-free option, use tamari or gluten-free soy sauce in the cashew sauce.
If you prefer less spice, reduce the sriracha amount or substitute with chili garlic sauce.
To speed up cooking, use pre-sliced chicken or precooked chicken and adjust cooking time accordingly.
Steaming broccoli just before serving ensures it remains crisp and vibrant.
This dish pairs well with jasmine or basmati rice for a fragrant and fluffy base.

Nutrition

Serving Size: 1 serving (approximate)
Calories: 520 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 4 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 85 mg