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★ Why You'll Love this Recipe ★
Add some excitement to your dinner rotation.
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!
The Coconut Sauce
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.
Add Protein
Top with crunch cashews for added protein and crunch. So good. So easy!
Quick and Easy to Make
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 to 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 for 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 ★
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.
Jasmine rice is a classic pairing for Thai curries. You can also use basmati rice or brown rice.
To store leftovers: allow to cook, then transfer to an airtight container and place in the fridge for up to 5 days.
Chicken curry is also freezer-friendly and stores well for up to 3 months frozen.
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.
Thai Cashew Chicken and Rice Bowl
Equipment
Ingredients
Chicken
- 1 ¼ lb diced chicken
- salt and pepper
- 2 tablespoon coconut oil or any cooking oil
- 2 teaspoon garlic paste
Sauce
- 1 red bell pepper diced
- 14.5 oz diced tomatoes (canned) or 2 fresh roma tomatoes
- 3 tablespoon Thai red curry paste
- 14 oz coconut milk (canned)
- 1 cup diced mango (8 oz frozen) or 2 fresh mangos
Serve with
- 2 cups white rice cooked and warmed
Toppings
- ½ cup cashews
- 1 tablespoon fresh cilantro
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Instructions
- Prepare rice. Cook or heat up rice.
- Season and cook chicken. Heat oil skillet over medium-high heat. Drain chicken juices and season generously with salt and pepper. Add chicken to pan once oil is hot.Stir and cook until all sides are browned. Add garlic paste, cook for 1 minute.
- Sauté bell pepper. Move chicken to one side; add bell pepper to pan. Cook and stir to soften; about 2 minutes.
- Add sauce ingredients. Add diced tomatoes, red curry paste, and coconut milk. Stir and bring to a boil. Add mango; bring to a boil then reduce to simmer. Stir to combine. Simmer for 3-5 minutes or until chicken fully cooked.
- Serve. Spoon chicken and sauce over top of rice in serving bowls. Top with cashews and cilantro.
Notes
- Chicken is done when the internal temperature reaches 165ºF. Use a meat thermometer to check the largest pieces.
- To reduce fat and make this healthier, use lower-fat coconut milk found in a carton.
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