Easy Bell Pepper and Cashew Coconut Curry Stir Fry

READY IN: 15mins
Recipe by Shannon Cooks

Easy peasy stir fry recipe. Serve with couscous or rice. NOTE: You CAN add extra "heat" to this recipe (extra cayenne pepper or curry paste) to suit your own tastes. I have deliberately kept the flavors mild in this recipe in order to not overshadow the taste of the fresh peppers and cashews. I love spicy hot food, but sometimes a mild take on things is a nice change from my routine. You be the judge!

Top Review by Pinot Grigio

I really loved this curry/stir-fry. I left the recipe as is and I think it was quite nice. I toasted my cashews in the oven before adding and also added some simple pan fried tofu dusted with a sprinking of salt on the side and served over rice. It was the perfect meal. I will be making this again and again. Thanks for this simple yet elegant meal. I look forward to trying more of your recipes!

Ingredients Nutrition

Directions

  1. Heat oil in a wok over medium high heat.
  2. Stir in peppers, onion, and garlic.
  3. Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
  4. Add curry powder, and cook for about 30 seconds.
  5. Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
  6. Add coconut milk and heat until bubbling( do not boil!).
  7. Spoon curry over hot couscous or rice and sprinkle with cashews.
  8. Makes 4 generous servings.

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