A delicious and fragrant stir-fry that combines colorful veggies and soft chicken with the flavorful cashew nut curry. This dish is a filling and unique supper because it has the ideal balance of savory, spicy, and sweet flavors.
Ingredients: 1 cup cashew nuts. 1 lb chicken breast, cut into bite-sized pieces. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup broccoli florets. 1/2 cup coconut milk. 2 tablespoons curry paste. 2 tablespoons soy sauce. 1 tablespoon honey. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and saut for 2-3 minutes until they start to soften. Add the minced garlic and ginger, and stir-fry for another 1-2 minutes until fragrant. Add the chicken pieces and cook until they are no longer pink, about 5 minutes. Stir in the curry paste, soy sauce, and honey, and mix well to coat the chicken. Add the sliced red and green bell peppers, broccoli florets, and cashew nuts to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Pour in the coconut milk and let the mixture simmer for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Serve the Cashew Nut Curry Stirfry hot, garnished with fresh cilantro leaves. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
The Baking Chronicle