Coconut Curry Chicken with Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Thai-inspired curry with tender chicken, creamy coconut milk, and crunchy cashews, served over rice. This thai-inspired chicken (vegetarian-friendly) ready in about 45 minutes pairs chicken breast, coconut milk, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.6 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Add 1.5 lbs chicken breast cubes and cook for 3-4 minutes until browned on all sides.
  4. Step 4: Pour in 2 cups coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a simmer, then reduce heat to low.
  5. Step 5: Add 1/2 cup roasted cashews and cook for 10-12 minutes until the chicken is fully cooked and the sauce thickens slightly.
  6. Step 6: Serve over 1 cup cooked rice, garnished with additional cashews and fresh cilantro if desired.

Frequently asked questions

How long does Coconut Curry Chicken with Cashews 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 Coconut Curry Chicken with Cashews?

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 chicken breast from drying out.

Can I substitute ingredients in Coconut Curry Chicken with Cashews?

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 Coconut Curry Chicken with Cashews 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.

Is Coconut Curry Chicken with Cashews vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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