Red Curry Chicken Stir Fry With Spicy Cashew Sauce Recipe

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In This Post: Everything You Need For Red Curry Chicken Stir Fry with Cashew Sauce

Lindsay’s Notes

The way I love this recipe! Wow. Red curry caramelized chicken stir fry, served with steamy rice and broccoli, and blanketed in a creamy, bright, super flavorful cashew sauce that makes this whole thing into a luscious, look-forward-to-it-all-day dinner dream. We are in a phase in our family dinner life that calls for a lot of things: Bjork is eating a lot (A LOT) of protein right now, I like to try to get a lot of flavor into every meal (per usual), and the girls like to have some familiar, kid-friendly foods to choose from. This has been our GO-TO for the last month or so! It hits what everybody wants. Bjork gets his protein with lots of chicken, I get my flavor with all that sauce and curry-caramelization on the chicken, and the girls have steamy rice and broccoli to get excited about. This was going to be the lead recipe for what will be our next run of the SOS series – yes, it’s coming! later this week – but I just couldn’t quite do it because of the sauce. That sauce has so much good flavor and I just couldn’t sacrifice anything to make the ingredient list shorter, so it doesn’t quite meet our SOS criteria. Which is fine. Here it is anyway, kind of SOS-y and kind of not, but delivering on that lick-every-drop-of-sauce feeling in such a big way.

How To Make Red Curry Chicken Stir Fry

Step 1: Make Your Cashew Sauce.

Gather up all your ingredients… and blend them into a nice smooth sauce which looks about like this. It’s divine. (And if you don’t have the time or tools to make this sauce, I also love this Gochujang Sauce in this recipe instead!)

Step 2: Coat the Chicken Pieces with Cornstarch and Spices.

I like garlic powder, salt and pepper, plus the cornstarch to give it that golden brown exterior.

Step 3: Pan Fry the Chicken with Curry Paste and Brown Sugar.

Just like how you might make a normal curry, but rather than adding coconut milk, we are letting the chicken hold onto all that flavor. YES PLEASE!

Step 4: Serve with Broccoli, Rice, and Sauce.

Cut and cook it yourself, or go the steam-in-the-bag route. Doesn’t matter. Just get it all on the plate together. AND THEN SAUCE THE HECK OUT OF IT. This combination is so bright, satisfying, flavorful… just so incredibly good.

Watch How To Make This Red Curry Chicken

The cashew-sauce-on-stir-fry idea came from the Chloe Flavor cookbook (affiliate link), which is a very delicious vegan cookbook by Chloe Coscarelli!

4.9 from 48 reviews

1 lb. chicken breasts 2 tablespoons cornstarch 1/2 teaspoon garlic powder 1 teaspoon kosher salt freshly ground black pepper to taste 2 tablespoons avocado oil 2 tablespoons red curry paste 2 tablespoons brown sugar

Spicy Cashew Sauce:

1 1/4 cup roasted salted cashews 1/2 cup water (more as needed) 2 tablespoons maple syrup 2 tablespoons sriracha 1 1/2 tablespoons soy sauce 1 clove garlic juice of 1–2 limes (about 2 tablespoons, or to taste) 1 teaspoon ginger paste or fresh ginger 1/2 teaspoon kosher salt

Veggies and Other:

2 cups small steamed broccoli florets (about 1 small head of broccoli or 1 frozen steam-in-the-bag) 2–3 cups cooked rice