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Chicken and Cashew Red Curry

Chicken and Cashew Red Curry Recipe

  • 1 (14.5-ounce) can unsweetened coconut milk
  • 1 cup chicken broth
  • 1 teaspoon grated ginger
  • 1 tablespoon Mae Ploy Massaman or other red curry paste
  • 1 tablespoon brown sugar
  • 2 kaffir lime leaves or 1 tablespoon freshly squeezed lime juice
  • 1 pound boneless, skinless chicken breasts, cut crosswise into ½-by-2-inch strips
  • 4 tablespoons vegetable oil, divided
  • 2 tablespoons Mae Ploy Massaman or other red curry paste
  • 5 slices fresh ginger
  • 1 cup fresh shiitake mushrooms, stemmed and sliced
  • 1 red bell pepper, seeded and chopped into ½-inch pieces
  • 2 cloves garlic, thinly sliced
  • 1 cup sugar snap peas, bias cut in half
  • ½ cup roasted, salted cashews, chopped
  • ¼ cup chopped green onions
  • ¼ cup fresh cilantro leaves
  • 6 lime wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 538kcal (27%)
Total Fat 41g (64%)
Saturated Fat 21g (106%)
Cholesterol 13mg (4%)
Total Carbohydrate 31g
Dietary Fiber 3g
Sugars 17g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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