Servings: 4
Ingredients:
For the chicken:
- (450 g) boneless, skinless chicken(KLEINHANS
) thighs or breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (or honey)
- Salt and pepper, to taste
- 1 cup cashews, toasted (lightly roasted for extra flavor)
- 2 cups fresh spinach (or kale), chopped (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
Sauté the aromatics:
In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Cook the chicken:
Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add curry paste and coconut milk:
Stir in the red curry paste, ensuring the chicken is well-coated. Cook for 1-2 minutes until fragrant, then add the coconut milk, soy sauce, lime juice, and brown sugar. Bring the mixture to a simmer.
Simmer the curry:
Let the curry simmer for about 10 minutes, allowing the flavors to meld. If using, stir in the chopped spinach (or kale) and cook for an additional 2-3 minutes until wilted.
Add cashews:
Stir in the toasted cashews and adjust seasoning with more salt and pepper if needed.
Serve:
Serve the coconut curry chicken hot over cooked rice or with naan. Garnish with fresh cilantro and lime wedges on the side for extra flavor.
Tips:
Make it spicy: Add red pepper flakes or fresh chopped chili for some heat.
Vegetable variations: Add other vegetables like bell peppers, carrots, or peas for added nutrition and color.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Enjoy your Coconut Curry Chicken with Cashews—a rich and satisfying dish that’s sure to please!
