Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe

If you’re on the hunt for a meal that’s bursting with bold flavors and easy enough to whip up on a weeknight, you’ve hit the jackpot with this Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe. I absolutely love how the creamy, spicy cashew sauce pairs with the tender chicken and that perfectly caramelized red curry paste—it’s like a flavor party in your mouth! Stick around because I’m going to walk you through everything you need to know to make this fan-freaking-tastic dish at home.

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Ingredients You’ll Need

The magic of this Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe comes from combining traditional Thai flavors with creamy, nutty goodness. Shopping for fresh chicken breasts and good-quality roasted cashews will really make a difference. Oh, and that red curry paste? Don’t skip it—it’s the flavor backbone!

• Chicken breasts: Thinly sliced chicken cooks fast and soaks up the curry paste’s flavor beautifully.
• Cornstarch: This helps get that nice golden crust on the chicken—trust me, it’s worth it.
• Garlic powder: Adds a subtle depth without fussing with fresh garlic in the pan.
• Kosher salt: Essential for seasoning, but you can adjust to your liking.
• Freshly ground black pepper: Gives just the right touch of warmth.
• Avocado oil: I prefer this for high-heat cooking; it won’t burn easily and keeps the chicken juicy.
• Red curry paste: The superstar spice mix that brings that beautiful, authentic curry flavor.
• Brown sugar: Balances the heat and adds a lovely caramelized note.
• Roasted salted cashews: These form the base of the creamy spicy sauce with perfect texture and flavor.
• Water: Used to thin out the cashew sauce so it’s silky and smooth.
• Maple syrup: Adds natural sweetness without overpowering the spice.
• Sriracha: Customize the heat with this fiery kick.
• Soy sauce: Brings that salty umami that rounds out the sauce perfectly.
• Garlic clove: Fresh garlic really brightens the spicy cashew sauce flavor.
• Lime juice: Adds zesty freshness that cuts through the richness.
• Ginger paste or fresh ginger: For a warm, slightly peppery note that lifts the dish.
• Broccoli florets: Steamed just enough to stay crisp-tender and add a lovely vegetable crunch.
• Cooked rice: The perfect vehicle for soaking up all that delicious sauce.

Variations

I love making this recipe my own depending on what’s in my fridge or what my family’s craving. The base of chicken and cashew sauce is super versatile—feel free to tweak it to your heart’s content! This flexibility makes it a go-to in my house.

• Protein Swap: I’ve tried shrimp or tofu instead of chicken, and it works wonderfully—just adjust cooking times accordingly.
• Veggie Boost: Adding bell peppers, snap peas, or carrots gives more color and crunch if you want extra veggies.
• Make it Vegan: Use tofu, tempeh, or seitan and swap soy sauce with tamari; the cashew sauce stays just as amazing.
• Heat Level: Play around with more or less sriracha, or add fresh chili if you’re feeling adventurous with spice.

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

Step 1: Blend the Spicy Cashew Sauce

Start by tossing your roasted salted cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger paste, and kosher salt into a high-powered blender. Blend until it’s ultra silky and smooth—no lumps here. I discovered this trick when I first blended the sauce and it completely transformed the dish. If it’s too thick for your liking, just add a little more water, a tablespoon at a time, until it hits that creamy perfection.

Step 2: Prep the Chicken

Slice your chicken breasts super thin—this not only helps it cook quickly but also ensures every bite is evenly coated with sauce and spice. Then, toss it with cornstarch, garlic powder, kosher salt, and freshly ground black pepper. This little coating trick helps the chicken get that irresistible golden crust when it hits the pan.

Step 3: Cook the Chicken with Curry Paste

Heat avocado oil in a nonstick pan over medium-high heat. Add the red curry paste and brown sugar, cooking just a few minutes until it caramelizes and gets bubbly—the aroma is unbeatable here! Toss in the chicken immediately and stir once to coat it in the sauce. Then let it sit without stirring for several minutes; this is the secret to a nice golden sear that I learned after many attempts. Flip and repeat on the other side until the chicken is cooked through. If bits are sticking to the pan, splash in a tablespoon or two of water and gently scrape to lift those savory browned bits—they’re flavor gold.

Step 4: Steam the Broccoli

While your chicken is cooking, steam broccoli florets just until tender-crisp. I usually use a microwave steam-in-bag or a quick sauté with a splash of water. This contrast gives you that nice fresh crunch that balances the rich sauce.

Step 5: Serve and Drizzle Generously

Plate the steamed rice, top with your luscious red curry chicken, steamed broccoli, and, most importantly, don’t hold back on that spicy cashew sauce. You’ll find the creamy, spicy drizzles all over are the real show-stealer—every forkful I take reminds me why this recipe is a keeper.

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

Garnishes

I love to finish this dish with some fresh cilantro leaves and a few thinly sliced scallions for a pop of color and fresh flavor right before serving. A sprinkle of chopped roasted cashews on top adds a wonderful crunch that contrasts the creamy sauce beautifully.

Side Dishes

Rice is the classic side here—jasmine or basmati work great to soak up the sauce. Sometimes I serve this with steamed or roasted vegetables like snap peas or carrots for extra crunch and sweetness. If you want a lighter side, a simple cucumber salad dressed with lime juice and chili flakes pairs nicely.

Creative Ways to Present

For a special dinner, I’ve served this stir fry in small individual bowls topped with edible flowers and a wedge of lime on the side—that always gets oohs and aahs. You could also serve it over coconut rice for a rich twist that’s great for celebrations or guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. I like to store the spicy cashew sauce separately if I can—it keeps the chicken and veggies from getting soggy. When you reheat, just mix everything back together.

Freezing

This recipe freezes reasonably well if you pack it in freezer-safe containers. I recommend freezing the chicken and broccoli separately from the cashew sauce for best texture. When thawed, stir it gently while reheating.

Reheating

I reheat leftovers gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Stir frequently to prevent sticking and to bring back that fresh, vibrant flavor you loved the first time.

FAQs

Final Thoughts

This Red Curry Chicken Stir Fry with Spicy Cashew Sauce Recipe has become a staple in my home because it’s quick, flavorful, and hits all the right notes of spicy, sweet, and creamy. Whenever I make it, my family goes crazy for that sauce—it’s just so addictive! If you’re looking for a dish that feels special but isn’t complicated, give this a try. I promise you’ll want to make it again (and again).

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