Cashew-Blended Coconut Curry
A creamy curry where cashews are blended into the sauce for a rich, nutty depth that's not immediately apparent. This asian-inspired chicken ready in about 45 minutes pairs coconut milk, raw cashews, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup coconut milk
- 1/4 cup raw cashews
- 1 tbsp curry powder
- 1, diced onion
- 2 cups chicken broth
- 1 lb, cut into pieces chicken thighs
Instructions
- Step 1: In a blender, combine 1/4 cup raw cashews and 1 cup coconut milk, blending until completely smooth and creamy.
- Step 2: Heat a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until golden. Stir in 1 tbsp curry powder and cook for 1 minute until fragrant.
- Step 3: Add the blended cashew-coconut mixture and 2 cups chicken broth to the pot, stirring to combine. Bring to a simmer, then add 1 lb chicken thigh pieces. Cook for 20 minutes until the chicken is tender and the sauce has thickened slightly.
Frequently asked questions
How long does Cashew-Blended Coconut Curry take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cashew-Blended Coconut Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Cashew-Blended Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cashew-Blended Coconut Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cashew-Blended Coconut Curry?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Wow, the flavors were so balanced. I'll be making this every week!
- ★★★★★
Easily the best coconut curry I've made. The cashew base made it rich without dairy.
- ★★★★★
This is my new favorite curry recipe! The coconut and chicken were a dream together.
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