Shrimp and Chicken Cashew Curry
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
280 kcal
-
Course
Main Course
-
Cuisine
Thai
Shrimp and Chicken Cashew Curry
Description
This Shrimp and Chicken Cashew Curry begins with thinly slicing chicken breasts and marinating them in a mixture of cornstarch, egg white, rice vinegar, and oil to tenderize and help with sauce adhesion. The curry base is built by sautéing onion, garlic, ginger, lemongrass, and a blend of red curry paste, curry powder, turmeric, sugar, and salt to develop a fragrant seasoning layer.
Chicken broth is added and simmered to meld flavors, then thickened with a mix of coconut cream and a cornstarch slurry combined with the remaining coconut milk. Shrimp, bell peppers, and sugar snap peas are incorporated near the end so they stay tender-crisp. Toasted cashews provide texture contrast, while garnishes of cilantro or basil add a fresh herbal note.
The cooking process balances robust spices with creamy coconut and bright vegetables, creating a dish with layered tastes and textures. The marinade method softens the chicken and helps it absorb the curry sauce. This dish can be served over rice or noodles, offering a hearty and richly flavored meal.
Ingredients
For the chicken:
- 2 chicken breast about 1 pound, medium-large, boneless
- 1 tablespoon cornstarch
- 1 egg white from 1 large egg
- 2 teaspoons rice vinegar
- 1 teaspoon sunflower oil or grapeseed or canola, neutral flavored oil
- 3 medium garlic finely minced, cloves
- 2 tablespoons ginger or 2 tablespoons ginger paste, finely grated fresh
- 1 tablespoon lemongrass or 1 tablespoon of lemongrass paste, finely chopped
- 2 tablespoons red curry paste more, to taste
- 2 teaspoons curry powder mild
- 1 teaspoon Turmeric
- 1 tablespoon sugar
- 1 teaspoon kosher salt more, to taste
- ¼ teaspoon black pepper
- 2 tablespoons coconut oil
- 1 onion medium
- 3 cups chicken broth
- 3 tablespoons corn starch
- 1 .5-ounce can coconut milk full-fat
- 1 pound Shrimp large, raw, peeled and deveined
- 1 bell pepper any color, or 6-8 mini peppers, thinly sliced, medium
- ¼ pound sugar snap peas halved on a diagonal, or snow peas
- ½ cup toasted salted cashews
- curry powder for garnish, optional
- cilantro and/or basil leaves, for garnish
Instructions
For the chicken:
- Slice chicken breasts thinly, crosswise (about ¼-inch). Whisk together cornstarch, egg white, rice vinegar and 1 teaspoon oil. Add sliced chicken and stir to coat. (I like to use my hands for this.) Place in refrigerator for 20 minutes.
For the curry:
- Top, tail and peel the onion. Cut in half through top and stem ends and slice into thin wedges.
- Heat oil in a large deep skillet, over medium heat until hot. Add onion to skillet; sauté 2 minutes, stirring occasionally.
- Add the garlic, ginger, lemongrass, curry paste, curry powder, turmeric, sugar and salt and stir to combine. Cook for 1-2 minutes more stirring continuously until nice and fragrant.
- Add the chicken broth and bring to a boil. Reduce to a low simmer and cook for 15 minutes, uncovered.
- Scoop out the thick coconut cream at the top of the can of coconut milk and add it to the simmering broth. Whisk together cornstarch and remaining liquid coconut milk untill smooth. Add this mixture to broth mixture slowly, while stirring continuously. Continue simmering for 2-3 minutes until sauce has thickened. At this point, you can remove pot from heat and set aside until 15 minutes before serving time (or refrigerate if it will be longer than an hour). Otherwise proceed with next step.
To finish:
- Add chicken, a few slices at a time, distributing evenly into pan. Add shrimp in same fashion. Top with sliced peppers and sugar snap peas.
- Return mixture to a medium simmer and cook one minute (don't stir), then cover tightly and turn off heat. Allow to sit for 10 minutes then remove cover. Taste and add more salt and pepper, if needed.
- Serve with jasmine rice. Garnish with a light dusting of curry powder and a scatter of the herbs and cashews, if desired.
Notes
- Marinate chicken with cornstarch, egg white, rice vinegar, and oil for 20 minutes to tenderize and improve sauce adherence.
- Add shrimp and vegetables late in cooking to maintain their texture.
- Use full-fat coconut milk and separate the cream layer to thicken the curry.
- Garnish with fresh cilantro or basil for added brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 179mg | 60% |
| Sodium | 1285mg | 54% |
| Potassium | 466mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1227IU | 25% |
| Vitamin C | 38mg | 42% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
