Thai Coconut Red Curry Chicken with Cashews

You'll love this simple chicken and rice dinner ideas with an amazing Thai-inspired sauce made with creamy coconut, red curry pastes, bell peppers, mango and crunchy cashews. This chicken and sauce is ready in just 15 minutes for a quick and easy dinner.

This Thai-inspired chicken is a great way to change up your chicken dinner. Served over white rice, made with veggies and cashews, this is a complete meal that's healthy and ready in just 15 minutes!

★ Why You'll Love this Recipe ★

The sauce. It's so delicious! Thai red curry paste + coconut milk creates a creamy and flavorful base. Layer in bell peppers, mango, and tomatoes, then season with cilantro and garlic. What you get is a rich, flavorful curry sauce for your chicken and rice.

Top with crunch cashews for added protein and crunch. So good. So easy!

This recipe offers some shortcuts to save time. Use diced tomatoes, frozen mango chunks, garlic paste and you can even use jarred roasted red peppers instead of fresh so eliminate all chopping.

★ Ingredients You'll Need ★

Here's a look at what you'll need.

• Chicken. Go with works best for you. I love to use fresh diced chicken breast for convenience. You can chop your own chicken thighs for more flavor if you have time.
• Thai red curry paste. Comes in a jar.
• Coconut milk. The kind that comes in a can has more fat and flavor. However, you can use coconut milk from a carton (Silk) too, it will be thinner and less fatty.
• Red bell pepper. Fresh or use jarred roasted red peppers.
• Mango. Peel and chop fresh mango or just use frozen.
• Tomatoes. You can chop your own roma tomatoes or just use canned diced tomatoes. Crushed tomatoes also work for a smoother sauce.
• Garlic. I almost always use garlic paste. Big time-saver.
• Cilantro. Fresh, just pinch of the leaves and give them a rinse.
• Then just salt and pepper and oil food cooking.

Simple!

★ How to Make this Recipe ★

This dish is easy to prep. Cook your rice in advance and the rest only takes about 15 minutes.

Here's a look at the steps:

• Brown chicken then set aside.
• Sauté bell peppers and garlic.
• Add chicken and sauce ingredients.
• Heat and stir.
• Add mango chunks and season to taste.
• Serve over warm white rice.

Super simple. So yummy.

★ Tips & FAQs ★

Can I use a different protein instead of chicken?

Yes! You can substitute chicken with shrimp, tofu, or beef. Cook each protein before adding to the sauce. For tofu, pan-fry it first for a firmer texture.

You can also use chickpeas, mushrooms, or zucchini instead of chicken.

What kind of rice pairs best with this curry?

Jasmine rice is a classic pairing for Thai curries. You can also use basmati rice or brown rice.

Storing Leftovers

To store leftovers: allow to cook, then transfer to an airtight container and place in the fridge for up to 5 days.

This is also freezer-friendly and stores well for up to 3 months frozen.

How can I add spice?

To make it spicier, add extra red curry paste or a pinch of chili flakes. To tone down the spice, use less curry paste or add more sweetness to balance the heat. Honey, sugar or more mangos will add sweetness.

★ More Recipes You'll Love ★

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