Recipe: Coconut chicken curry with cashews

Around here, we love curry. It's something we were relatively slow to discover, but once we did, we became hooked pretty fast. Our favorite Thai restaurant went out of business just a few months after we found it. We have since found a new go-to place, but it's not quite the same, and it gets pretty pricey. And so we've been working on our own curry-making skills for a few years. It's been a definite process. We don't make it nearly as well as Thai Mango once did. But this is our favorite attempt so far, and is our current go-to. I hope you like it!

Coconut chicken curry with cashews 


  • 2 tablespoons coconut oil, unrefined and virgin 
  • 1 pound chicken breasts, (about 2), cubed into bite-sized pieces 
  • 1/2 cup chopped yellow onion (about 1/2 medium onion) 
  • 3 bell peppers, chopped (we like using different colors to make it more colorful and add some variation to the flavors)
  • 2 cups low-sodium chicken broth 
  • 1 can (14-ounces) unsweetened coconut milk (full fat)
  • 1 tablespoon fish sauce 
  • 1/8 teaspoon cayenne pepper or more to taste 
  • 1 tablespoon brown sugar 
  • 1 tablespoon curry powder 
  • 1 cup cashews, unsalted
  • 1 tablespoon fresh lime juice (about 1 medium lime) 
  • ¼ cup fresh cilantro 
  • 3-4 cups hot, cooked rice for serving 
  • Salt and pepper to taste


  1. In a large pot, heat the oil over medium heat until it is melted and hot. 
  2. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. 
  3. Add the onions and bell peppers. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked at this point. 
  4. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. 
  5. Bring the soup to a simmer and cook, gently, for 15-20 minutes. 
  6. Stir in half of the cashews. Add the lime juice and cilantro. Add salt and pepper to taste. 
  7. Serve a ladle or two of the soup over a scoop of rice and garnish with remaining cashews, more cilantro, and unsweetened grated coconut, if desired.

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