This Red Curry Chicken Stir Fry with Spicy Cashew Sauce is a vibrant and flavorful dish that combines tender chicken with colorful vegetables and a spicy, creamy sauce. It’s a perfect balance of savory, spicy, and nutty flavors, making it a delightful choice for a quick and satisfying meal.
Ingredients:
For the Red Curry Chicken:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 small onion, thinly sliced
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
For the Spicy Cashew Sauce:
- 1/2 cup cashew nuts, toasted
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha sauce (adjust to taste)
- 1 teaspoon honey or maple syrup
- Salt, to taste
Instructions:
- Prepare the Spicy Cashew Sauce:
- In a blender or food processor, combine the toasted cashew nuts, water, soy sauce, lime juice, sriracha sauce, honey or maple syrup, and a pinch of salt.
- Blend until smooth and creamy. Adjust the consistency by adding more water if needed. Set aside.
- Marinate the Chicken:
- In a bowl, combine the thinly sliced chicken breasts with red curry paste, soy sauce, fish sauce, and brown sugar. Mix well to coat the chicken evenly. Let it marinate for at least 15-20 minutes.
- Prepare the Stir Fry:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken slices in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes per side until browned and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables:
- In the same skillet or wok, add the remaining tablespoon of vegetable oil.
- Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Add sliced red bell pepper, yellow bell pepper, snap peas, and thinly sliced onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine with Coconut Milk:
- Pour in the coconut milk, stirring to combine with the vegetables. Bring the mixture to a gentle simmer.
- Add Chicken and Simmer:
- Return the cooked chicken slices to the skillet or wok, along with any juices accumulated on the plate. Stir well to coat the chicken and vegetables with the coconut curry sauce.
- Simmer gently for another 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Serve:
- Transfer the Red Curry Chicken Stir Fry to a serving platter or individual plates.
- Drizzle the prepared Spicy Cashew Sauce over the stir fry.
- Garnish with fresh cilantro leaves for added freshness and flavor.
Tips:
- Toasting Cashews: Toast the cashew nuts in a dry skillet over medium heat for 3-4 minutes until lightly browned and fragrant. This enhances their nutty flavor.
- Vegetable Variations: Feel free to customize the vegetables based on what you have on hand or prefer. Broccoli florets, carrots, or baby corn are also great additions.
- Adjusting Spice Level: Increase or decrease the amount of sriracha sauce in the Spicy Cashew Sauce to suit your preferred level of spiciness.
- Storage: Store any leftover stir fry and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Enjoy this delicious Red Curry Chicken Stir Fry with Spicy Cashew Sauce as a flavorful and satisfying meal!