Eat Recipes

Red Curry Chicken with Cashew Nuts Recipe

A delicious Thai curry dish that can be whipped up at home is a must in every home cook’s repertoire! Our Red Curry Chicken with Cashew Nuts is a creamy and spicy curry that is perfect for weeknights or when you want a comforting bowl of delicious dinner. Serve it over a bed of rice of with roti bread and garnish with fresh cilantro leaves for an extra pop of flavor. With this recipe, you can enjoy the authentic taste of Thai cuisine in the comfort of your own home.

It is also versatile – add in different vegetables or meat or try our recipe substitutes below if you don’t have all of the ingredients at home.

Recipe Substitutes

  • Chicken – You can use chicken thighs or a combination of chicken thighs and breasts instead of boneless chicken breast.
  • Curry Paste – If you can’t find red curry paste, you can use yellow curry paste or green curry paste as a substitute.
  • Fish Sauce – You can substitute fish sauce with soy sauce or oyster sauce.
  • Sugar – You can use white sugar or honey instead of brown sugar.
  • Cashew Nuts – If you are allergic to cashew nuts, you can use peanuts or almonds instead.


  • 500g (1lb) boneless chicken breast, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced (optional)
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 can (400ml) coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1/2 cup unsalted cashew nuts
  • 2 tablespoons vegetable or light olive oil
  • Salt to taste
  • Fresh cilantro (coriander) leaves for garnish
  • Cooked rice, to serve


  1. In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and stir-fry for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
  2. In the same pan, add sliced onions, bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until softened.
  3. Add red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
  4. Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine the ingredients.
  5. Add the cooked chicken back to the pan and stir to combine with the curry sauce. Simmer for 10 minutes.
  6. Add the unsalted cashew nuts to the pan and stir-fry for 1-2 minutes until the nuts are toasted and fragrant.
  7. Season the curry with salt to taste.
  8. Serve the red curry chicken with cashew nuts over a bed of cooked rice. Garnish with fresh cilantro leaves, if desired.

Love curry? Try a delicious Curry Chicken Fried Recipe here.

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