Red Curry Chicken With Cashews, Pineapple, & Tomatoes

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
  • Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.
  • Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.
  • When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.
  • I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.
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