Name: Red Curry Chicken Stir Fry with Spicy Cashew Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breast, thinly sliced; 2 tablespoons red curry paste; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 1 cup carrots, julienned; 2 tablespoons vegetable oil; ½ cup roasted cashews; ⅓ cup cashew butter; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 2 teaspoons sriracha sauce; 3 cloves garlic, minced; ½ cup coconut milk; 2 green onions, sliced (for garnish)

Hey y’all! If you’re looking for a recipe that’s packed with bold Thai-inspired flavors and comes together in just 30 minutes, you’ve landed in the right spot. This Red Curry Chicken Stir Fry with Spicy Cashew Sauce brings together juicy Chicken, crispy vegetables, and a creamy, zesty cashew sauce that makes every bite irresistible. It’s perfect for busy weeknights, meal prep, or when you just want something a little bit special but easy to make. Let’s get cooking!

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Why You’ll Love This

Quick and easy – ready in about 30 minutes, making it ideal for busy evenings.
Bold, harmonious flavors with a kick of spice and creamy texture.
Customizable with your favorite veggies or protein swaps.
Great for meal prep and reheats beautifully.
Delivers restaurant-quality taste at home, without complicated steps.

Ingredients

1 lb (450g) boneless, skinless chicken breasts, thinly sliced
2 tablespoon red curry paste
½ cup unsalted cashew nuts
1 red bell pepper, thinly sliced
1 cup sugar snap peas, trimmed
1 medium carrot, julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoon vegetable or peanut oil, divided
2 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon fish sauce
2 tablespoon brown sugar
½ cup canned coconut milk
1 tablespoon sriracha or chili garlic sauce (adjust to taste)
Juice of 1 lime
Salt and pepper to taste
Steamed jasmine rice, for serving
Fresh cilantro and extra cashews, for garnish (optional)

Directions

Step 1: Prep the Cashew Sauce

In a blender or food processor, combine ½ cup cashews, 1 tablespoon soy sauce, fish sauce, brown sugar, coconut milk, 1 tablespoon sriracha, and lime juice.
Blend until very smooth and creamy. Set aside.

Step 2: Cook the Chicken

Season chicken slices lightly with salt and pepper.
Heat 2 tablespoon of oil in a large skillet or wok over medium-high heat.
Add chicken and cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.

Step 3: Stir Fry Vegetables & Flavor Base

In the same pan, add remaining 1 tablespoon oil.
Add garlic and ginger; stir-fry for 30 seconds until fragrant.
Add bell pepper, sugar snap peas, and carrot. Stir-fry for 3 minutes, just until crisp-tender.
Return cooked chicken to the pan, add red curry paste, and stir well to coat everything evenly. Cook for 1 minute.

Step 4: Add Sauce & Finish

Pour in your prepared spicy cashew sauce. Stir to combine everything, and let it simmer for 1-2 minutes so the flavors meld and everything is heated through. Taste and adjust seasoning as needed (add extra lime or soy sauce if desired).
Serve over steamed jasmine rice, garnished with fresh cilantro and extra cashews if you like.

Notes

Slice chicken thinly and evenly for the fastest, most even cooking.
Don’t overcook the vegetables; you want them to stay bright and crisp.
The level of spiciness can easily be adjusted by reducing or increasing the sriracha.

Variations

Vegetarian: Replace chicken with firm tofu or tempeh.
Shrimp Stir Fry: Use peeled shrimp and reduce initial cooking time to 2-3 minutes.
Extra Veggies: Add broccoli florets, baby corn, or zucchini as desired.

Required Equipment

Large skillet or wok
Cutting board and sharp knife
Blender or food processor
Measuring cups and spoons

Storage Instructions

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot. The cashew sauce may thicken—add a splash of coconut milk or water to loosen if needed.

Suggested Pairings & Serving Recommendations

Serve with steamed jasmine or basmati rice for a complete meal.
Pair with a crisp cucumber salad or lightly pickled veggies for a refreshing contrast.
Garnish with extra lime wedges and fresh herbs for brightness.

Pro Tips

Prep all ingredients before you start cooking—the process moves fast!
Toast your cashews in a dry pan for extra crunch and flavor before blending.
Blending the sauce thoroughly creates a silky texture that coats every bite.

FAQ

Can I use a different nut for the sauce?

Yes! Peanuts or almonds can be used as alternatives, though the taste will vary slightly.

How spicy is this dish?

The spiciness is moderate, but you can easily adjust it up or down by changing the amount of sriracha or chili paste.

Can I freeze this stir fry?

While you can freeze it, the texture of the vegetables may soften after thawing. If possible, enjoy fresh or refrigerate for up to 3 days for best quality.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes