Poultry - Coconut Curry Chicken with Cashews

Coconut Curry Chicken with Cashews

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Ingredients:

Makes 4 portions

3 large boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (or to taste)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (400 ml) coconut milk
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon lime juice (freshly squeezed)
1 tablespoon brown sugar (optional, to balance flavors)
100 g (3 ½ oz) cashews, roasted
1 red bell pepper, sliced
1 handful fresh spinach (optional)
Fresh cilantro (coriander) leaves for garnish
Cooked rice or naan bread for serving
Lime wedges for serving

Method:

  1. Sauté the chopped onion, garlic, and ginger until soft and fragrant, about 3-4 minutes.
  2. Stir in the red curry paste, turmeric, and cumin, cooking for another 1-2 minutes until the spices release their fragrance.
  3. Add the coconut milk, fish sauce (or soy sauce), lime juice, and brown sugar (if using).
  4. Stir well to combine and bring to a simmer.
  5. Add chicken and sliced red bell pepper. Simmer for 10-12 minutes
  6. Check the chicken is cooked through and the sauce has thickened slightly.
  7. Stir in the roasted cashews and fresh spinach (if using) during the last 2-3 minutes of cooking.
  8. Taste the sauce and adjust seasoning with more lime juice, fish sauce, or sugar, if needed.
  9. Serve the curry hot, garnished with fresh cilantro. Accompany with steamed rice or naan bread and lime wedges for extra tang.