Coconut Curry Chicken with Cashews 🥥🍗🌰
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 cup spinach, chopped
1/2 cup cashews, toasted
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Prepare the Curry
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Cook Chicken: Add the chicken pieces to the skillet and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
Sauté Aromatics: In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onions are translucent.
Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes until fragrant.
Add Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce (if using) and lime juice.
Combine Ingredients
Return Chicken: Add the cooked chicken back to the skillet, along with the sliced bell pepper. Simmer for about 5 minutes until the vegetables are tender.
Add Spinach and Cashews: Stir in the chopped spinach and toasted cashews, cooking for an additional 2-3 minutes until the spinach is wilted.
Serve
Plate: Serve the coconut curry chicken hot, garnished with fresh cilantro.
Tips and Variations
Add Heat: For extra spice, include sliced fresh chilies or a dash of chili flakes.
Vegetable Options: You can add broccoli or snap peas for added nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Coconut Curry Chicken with Cashews!