Red Curry Chicken Stir Fry with Spicy Cashew Sauce

This Red Curry Chicken Stir Fry is a quick, flavorful dinner that’s perfect for busy weeknights. Tender chicken is coated in a rich caramelized red curry sauce and served with fluffy rice, steamed broccoli, and a creamy spicy cashew sauce. Every bite delivers the perfect balance of savory, sweet, spicy, and creamy flavors, making it a meal the whole family will enjoy.

Why You’ll Love This Recipe

• Ready in just 30 minutes.
• Packed with bold Thai-inspired flavors.
• Features a creamy homemade spicy cashew sauce.
• Perfect for busy weeknight dinners.
• Easy to customize with your favorite vegetables.
• Great for meal prep and leftovers.
• Better than takeout with simple pantry ingredients.

Ingredients

Red Curry Chicken Stir Fry

• 1 pound 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

• 1¼ cups roasted salted cashews
• 1/2 cup water, plus more as needed
• 2 tablespoons maple syrup
• 2 tablespoons sriracha
• 1½ tablespoons soy sauce
• 1 garlic clove
• Juice of 1–2 limes (about 2 tablespoons)
• 1 teaspoon ginger paste or freshly grated ginger
• 1/2 teaspoon kosher salt

For Serving

• 2 cups steamed broccoli florets
• 2–3 cups cooked rice

Instructions

1. Add the cashews, water, maple syrup, sriracha, soy sauce, garlic, lime juice, ginger, and salt to a high-powered blender. Blend until completely smooth. If the sauce is too thick, blend in a little more water until it reaches your preferred consistency.
2. Slice the chicken breasts into thin strips. In a large bowl, toss the chicken with the cornstarch, garlic powder, kosher salt, and black pepper until evenly coated.
3. Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the red curry paste and brown sugar, stirring for 2 to 3 minutes until the mixture becomes bubbly and lightly caramelized.
4. Add the chicken to the skillet and toss once to coat it in the curry mixture. Spread the chicken into an even layer and let it cook undisturbed for several minutes until golden brown. Turn the chicken over and continue cooking until it is fully cooked through. If needed, add 1 to 2 tablespoons of water to loosen the flavorful browned bits from the bottom of the pan.
5. Divide the cooked rice among serving bowls and top with steamed broccoli. Add the Red Curry Chicken Stir Fry and generously drizzle the spicy cashew sauce over everything before serving.

Tips & Tricks

• Slice the chicken while it is slightly frozen for thinner, more even pieces.
• Blend the cashew sauce for an extra minute to create an ultra-creamy texture.
• Adjust the amount of sriracha to make the sauce milder or spicier.
• Substitute broccoli with bell peppers, snap peas, zucchini, or green beans.
• Jasmine rice pairs especially well with the Thai-inspired flavors.
• Garnish with chopped cashews, fresh cilantro, or sliced green onions for extra flavor and texture.

Details

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Category: Main Course

Method: Stir Fry

Cuisine: Thai-Inspired

Difficulty: Easy

Dietary Notes: Dairy-Free, Halal-Friendly

Notes

• Boneless skinless chicken thighs can be used instead of chicken breasts for a juicier result.
• Natural peanut butter can replace the cashews if desired.
• Tamari is a great gluten-free substitute for soy sauce.
• Add mushrooms, carrots, or baby corn for extra vegetables.
• Leftover spicy cashew sauce also makes a delicious dipping sauce or salad dressing.
• Serve with fresh lime wedges for a bright finish.

Nutrition (Approximate Per Serving)

Calories: 610

Protein: 36g

Carbohydrates: 39g

Fat: 34g

Fiber: 5g

Sugar: 12g

Sodium: 690mg

FAQ

Can I make Red Curry Chicken Stir Fry ahead of time?

Yes. Prepare the chicken and the cashew sauce in advance, then store them separately in the refrigerator until you’re ready to serve.

Is this recipe spicy?

It has a moderate level of heat. Reduce the amount of sriracha or red curry paste if you prefer a milder flavor.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs remain tender and juicy and work perfectly in this recipe.

What vegetables can I add?

Bell peppers, carrots, mushrooms, zucchini, snap peas, bok choy, and baby corn all make delicious additions.

Can I freeze the spicy cashew sauce?

Yes. Store it in an airtight container for up to three months. Stir or blend after thawing if needed.

Storage

Store leftover chicken, rice, broccoli, and sauce in separate airtight containers in the refrigerator for up to 4 days.

For longer storage, freeze the chicken and cashew sauce separately for up to 3 months.

Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if the sauce becomes too thick.

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Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Red Curry Chicken Stir Fry is a quick Thai-inspired dinner made with tender chicken, broccoli, rice, and creamy spicy cashew sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine Thai-Inspired

Ingredients

  

Red Curry Chicken Stir Fry

• 1 pound chicken breasts
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons avocado oil
• 2 tablespoons red curry paste
• 2 tablespoons brown sugar

Spicy Cashew Sauce

• 1¼ cups roasted salted cashews
• 1/2 cup water plus more if needed
• 2 tablespoons maple syrup
• 2 tablespoons sriracha
• 1½ tablespoons soy sauce
• 1 garlic clove
• Juice of 1–2 limes about 2 tablespoons
• 1 teaspoon ginger paste or fresh grated ginger
• 1/2 teaspoon kosher salt

For Serving

• 2 cups steamed broccoli florets
• 2 –3 cups cooked rice

Instructions

 

• Add all sauce ingredients to a high-powered blender and blend until silky smooth. Add a splash of water if needed for your desired consistency.
• Slice the chicken into thin strips.
• Toss the chicken with cornstarch, garlic powder, kosher salt, and black pepper until evenly coated.
• Heat avocado oil in a large nonstick skillet over medium-high heat.
• Stir in the red curry paste and brown sugar. Cook for 2–3 minutes until bubbly and lightly caramelized.
• Add the chicken and toss once to coat. Spread into an even layer and allow it to cook undisturbed for several minutes until golden.
• Flip and continue cooking until fully cooked through. Add 1–2 tablespoons of water if needed to loosen the caramelized bits in the pan.
• Serve the Red Curry Chicken Stir Fry over warm rice with steamed broccoli.
• Drizzle generously with the spicy cashew sauce and serve immediately.

Notes

• Natural peanut butter can replace the cashews if desired.
• Tamari works well as a gluten-free substitute for soy sauce.
• Add carrots, mushrooms, or baby corn for extra vegetables.
• Leftover sauce also makes a delicious salad dressing or dipping sauce.
• Fresh lime wedges brighten the finished dish.

 

Conclusion

This Red Curry Chicken Stir Fry is an easy, satisfying meal that combines tender chicken, vibrant broccoli, fluffy rice, and an irresistibly creamy spicy cashew sauce. It’s quick enough for busy weeknights yet flavorful enough to impress family and guests. Once you try this recipe, it’s sure to become one of your favorite homemade dinners.