Caramelized Red Chicken Curry is placed next to a bed of hot, fluffy rice and steamed broccoli, then drizzled all over with the BEST spicy cashew sauce. Ooof, it’s so, so good.
This chicken stir fry is AMAZING – say hello to thin strips of caramelized red curry chicken, served over steamed rice with broccoli and a big dollop of this silky, lightly spiced garlic ginger cashew sauce and slightly spicy. It’s easy, it’s beautiful, it always makes me go back for seconds (thirds).
In this article: Everything You Need for Red Curry Chicken Stir Fry with Cashew Sauce
Lindsay’s Notes
How I love this recipe! Wow.
Caramelized red curry chicken stir-fry, served with steaming rice and broccoli, and topped with a creamy, bright, super-flavorful cashew sauce that makes it all a succulent, all-day dining dream.
We are in a phase of our family dinner life that requires a lot of things: Bjork is eating a lot (LOTS) of protein at the moment, I like to try to bring a lot of flavor to each meal (as usual), and girls love being able to choose from familiar, kid-friendly foods.
It’s been our GO-TO for about a month! This is what everyone wants.
Björk gets her protein with lots of chicken, I get my flavor from all that curry sauce and caramelization on the chicken, and the girls have steamy rice and broccoli to get excited about.
This was going to be the main recipe for what will be our next series of SOS – yes, it’s happening! later this week – but I just couldn’t make it because of the sauce. This sauce has so much great flavor and I couldn’t sacrifice anything to shorten the ingredient list, so it doesn’t quite meet our SOS criteria. The good thing is. Here it is anyway, a little SOS-y and a little not, but offering that sensation of licking up every drop of sauce in such a great way.
How to Make Red Curry Chicken Stir Fry
Step 1: Prepare your cashew sauce.
Gather all your ingredients…
and mix them into a nice smooth sauce that looks like this. It’s divine.
Step 2: Coat the chicken pieces with cornstarch and spices.
I like garlic powder, salt and pepper, and cornstarch to give it that golden brown exterior.
Step 3: Fry the chicken with the curry paste and brown sugar.
Just like you might make a normal curry, but rather than adding coconut milk, we let the chicken retain all that flavor. YES PLEASE!
Step 4: Serve with broccoli, rice and sauce.
Cut it up and cook it yourself, or opt to steam it in the bag. It does not matter. Just put it all on the plate.
And then add the sauce.
This combination is so bright, satisfying, flavorful…so incredibly good.
The idea for cashew sauce on stir-fries came from Chloé Saveur recipe book (affiliate link)which is a very delicious vegan cookbook by Chloe Coscarelli!
Description
Caramelized Red Chicken Curry is placed next to a bed of hot, fluffy rice and steamed broccoli, then drizzled all over with the BEST spicy cashew sauce. Ooof, it’s so, so good.
Red curry chicken stir-fry:
Spicy Cashew Sauce:
Vegetables and others:
- Prepare the spicy cashew sauce: Blend all ingredients in a high-powered blender until very smooth.
- Prepare the chicken: Cut the chicken breasts into very thin pieces. Mix with cornstarch, garlic powder, salt and pepper.
- Cook the chicken: Add avocado oil to a nonstick skillet over medium-high heat. Add curry paste and brown sugar; cook for a few minutes to make it caramelized and bubbly. Add the chicken. Toss once to coat in the sauce, then let sit for several minutes until the chicken is nicely browned. Flip and repeat until chicken is cooked through. If necessary, add 1 to 2 tablespoons of water to the pan to lift any browned bits stuck to the bottom.
- Serve: Serve the chicken over cooked rice, with cooked broccoli, with lots of that delicious cashew sauce throughout.
- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Category: Dinner
- Method: Blow
- Kitchen: Asian inspired
Keywords: chicken stir-fry, red curry chicken, stir-fry
Frequently Asked Questions About Red Curry Chicken Stir Fry
I would make a peanut sauce equivalent! You can find my favorite peanut sauce here. And if you need a completely nut-free option, this lime drizzle is one of my favorites.
This will last 3-5 days in the fridge! Goes well on SO many things! I have never loved eating steamed broccoli more than when I dipped it in this sauce.
This would be delicious with cauliflower or tofu! Chloe uses seitan and broccoli in the recipe from the cookbook that inspired this recipe.
It’s naturally dairy-free! Hip hip!
First, make sure your curry paste is gluten-free. Second, use tamari or coconut aminos instead of soy sauce in cashew sauce.
Have your chicken cut up ahead of time, make your sauce ahead of time, and use steamed broccoli and steamed rice! Assembles in a snap.
