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Fresh, light and full of fabulous flavor, this Shrimp and Chicken Cashew Curry is easy enough for everyday dinner and fancy enough for your most special dinner party.
Sometimes I feel like such a flip-flopper when it comes to the seasons of the year. Each time a new one rolls around, I'm (emphatically) sure it's my favorite. Currently, I'm quite smitten with the idea of fall and all the delights it brings; cozy nights at home with family and friends, fires in the hearth, dancing leaves in a zillion brilliant hues, cool, crisp mornings, geese honking their way precisely south, clear, pristinely blue skies... And I would be negligent to not include the plethora of delicious culinary specialties that the new season brings. This Shrimp and Chicken Cashew Curry is one of our favorites!
Thai cuisine is so perfect for cooler weather
Pumpkins, apples, cinnamon, cloves, nutmeg, roasted meats, soups, stews, chilis and curries. Oh yes, and there's nothing like a little nip in the air to make us start craving warm, delicious flavors. And it's funny how certain foods are absolutely addictive; the more we eat them, the more we want them. Thai cuisine definitely falls into that category for us and no one around here seems to mind when I'm testing and tweaking some kind of new curry recipe.
Despite the fact that this Shrimp and Chicken Cashew Curry looks a bit fancy, this recipe comes together in one pot quite quickly. It starts with a couple of spoonfuls of coconut oil and a sliced onion which is sautéed for just a few minutes till it begins to soften.
Amazing aromas!
Then comes all the good stuff; garlic, ginger, lemongrass, red curry paste, curry powder, turmeric, fish sauce and a touch of sugar. It all goes into the pan and cooks till your kitchen is filled with the most incredible aroma. Chicken (or vegetable) broth is added next and a slow simmer marries all the wonderful flavors together.
A simple but brilliant technique to keep the chicken tender
I use an old Chinese tenderizing trick with the chicken in this recipe as boneless, skinless chicken breasts can easily dry out or get a bit rubbery. The technique’s called velveting and is common in Asian cuisine. How does it work?
Slice the chicken breasts nice and thin then marinate in a mixture of egg white, cornstarch, rice vinegar and a touch of oil. It only needs 20 minutes in the marinade, but the result is magical! Then just slip the chicken into the simmering sauce and cover tightly. Turn off the heat and go ahead and set the table or finish your dinner prep. 10 minutes later, the chicken will be perfectly cooked. And when you take the first bite, you’ll totally understand why it’s called “velveting” - super tender, melt-in-your-mouth chicken!
We like our curries to have a bit of body, so I whisk together coconut milk and a few spoonfuls of cornstarch till smooth and creamy and slowly add this slurry to the simmering broth. Believe it or not, at this point, you're just about done. You can keep going or just turn off the burner, cover and, when you're ready, dinner is just 15 minutes away! I love making this Shrimp and Chicken Cashew Curry for dinner parties, as all the work is done long before guests arrive.
This is a delicious dinner, bursting with bold flavor and loaded with amazingly tender chicken, perfectly cooked shrimp and lots of healthy, crisp-tender veggies.
A topping of toasted, salted cashews, fresh herbs and a light dusting of curry powder adds yet another layer of deliciousness.
I like to keep bags of boneless chicken breasts and peeled, deveined shrimp in the freezer, making this curry super easy to put together, anytime! If you live inland, as we do, frozen shrimp is probably fresher than anything you can buy, since it's usually frozen right on the dock, shortly after it's caught.
We love this Shrimp and Chicken Cashew Curry served in shallow bowls with jasmine rice. Leftovers are wonderful and make great lunches and quick meals on the run.
So, when winter winds begin to blow and I'm spinning tales of giddiness over potential snow in the forecast, the delightful fragrance of citrus, hot cocoa on the back burner or the intoxicating aroma of cinnamon rolls wafting through my kitchen and I tell you winter is my favorite season, just laugh and think of me as that little forever changing flip-flopper! But for now, celebrate this wonderful time of year and make a pan of this fabulous Shrimp and Cashew Curry. You don't have to tell a soul how easy it is, but you can be assured, they'll be telling you how delicious it is!
Café Tips for making this Shrimp and Chicken Cashew Curry
- Be sure to slice the chicken thinly, as it doesn't cook very long and if it's cut too thick it won't get done. If you have trouble slicing the chicken thin, just place the breasts in the freezer for about 15 minutes and then proceed with slicing.
- Although coconut oil adds wonderful flavor to this curry dish, don't run out and buy it just for this. Substitute an equal amount olive oil and it will still be super delish!
- If you don't use fresh ginger and/or lemongrass on a regular basis, considering buying one or both of them in tubes. These tubes made by Gourmet Garden can be found in the produce section of the grocery store and are wonderful to keep on hand. I keep them in the freezer and when I need ginger and/or lemongrass, I simply remove one or both, allow it to thaw just long enough to be able to squeeze out the amount I need. Then I pop them (the tubes) back in the freezer for future use. These condiments will last a long time and you'll never find yourself without one of these ingredients. (Btw, this is not a sponsored pot. I just really like this stuff!)
- I like to purchase organic chicken breasts when I can. I find the meat is more tender and the portions are ridiculously large.
- I keep a bag of frozen shrimp in the freezer, take out what I need and place them in a strainer in the sink. A spray with cold water will defrost them quickly and they're ready to go!
- I've tried a number of different brands of red curry paste and end up going back to this readily available Thai Kitchen brand. You can find it at most larger grocers as well as online. We like things medium spicy so 2 tablespoons of the Thai Kitchen Curry Paste is perfect for us. If you like more heat, use a little more, if you like things mild, stick with 1 tablespoon. I like to start with two, finish the curry and taste. I can always add more, but you can't take the heat away if it's too spicy. Also, different brands of red curry paste will have different levels of heat, so if trying a new brand, it's (again) better to start with less.
- If you're making this ahead, stop after step 5 below. Refrigerate the sauce if it will be out longer than an hour. Shortly before serving, marinate the chicken for 20 minutes. Bring the sauce back to a simmer and slip the chicken and the peeled shrimp into the bubbling broth. Top with the peppers and pea pods. Return the sauce to a simmer for 1 minute then cover and turn off the burner. Keep the cover on and don't peek - remember, there's magic going on! In ten minutes, uncover, garnish, and... voila! Dinner is served!
This recipe was originally published September 28th, 2015. The recipe, pictures and text have been updated and revised.
- 2 medium-large boneless chicken breasts about 1 pound
- 1 tablespoon cornstarch
- 1 egg white from 1 large egg
- 2 teaspoons rice vinegar
- 1 teaspoon neutral flavored oil like sunflower, grapeseed or canola
- 3 medium cloves garlic finely minced
- 2 tablespoons finely grated fresh ginger or 2 tablespoons ginger paste
- 1 tablespoon finely chopped lemongrass or 1 tablespoon of lemongrass paste
- 2 tablespoons red curry paste more, to taste
- 2 teaspoons mild curry powder
- 1 teaspoon turmeric
- 1 tablespoon sugar
- 1 teaspoon kosher salt more, to taste
- ¼ teaspoon black pepper
- 2 tablespoons coconut oil
- 1 medium onion
- 3 cups chicken broth
- 3 tablespoons corn starch
- 1 13.5-ounce can full-fat coconut milk
- 1 pound large raw shrimp, peeled and deveined
- 1 medium bell pepper any color, or 6-8 mini peppers, thinly sliced
- ¼ pound sugar snap peas or snow peas halved on a diagonal
- ½ cup toasted salted cashews
- curry powder for garnish, optional
- fresh cilantro and/or basil leaves for garnish
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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.
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Top, tail and peel the onion. Cut in half through top and stem ends and slice into thin wedges.
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Heat oil in a large deep skillet, over medium heat until hot. Add onion to skillet; sauté 2 minutes, stirring occasionally.
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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.
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Add the chicken broth and bring to a boil. Reduce to a low simmer and cook for 15 minutes, uncovered.
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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.
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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.
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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.
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Serve with jasmine rice. Garnish with a light dusting of curry powder and a scatter of the herbs and cashews, if desired.
See Café Tips above for more detailed instructions and tips.
Linda Evans says
Chris your comments say you added fish sauce, but it’s not in the ingredients, did you forget to add it?
Chris Scheuer says
Ha! You're very observant, Linda 🙂 I used it in the original recipe but then I made it without and it was still delicious. I know that a lot of people don't stock fish sauce so I left it out. If you have it, add a tablespoon, if you'd like and cut back a bit on the salt as fish sauce is quite salty.
Linda Evans says
Thank you
Linda Evans says
Chris I made this recipe tonight and it was really good. I served it over coconut jasmine rice. I used 2 tbsp of red curry paste and thought it was pretty mild. When I make it again I will try an additional tbsp. for a little more heat. But honestly it is not necessary to change a thing in this recipe it was a bit at my house!
Holly says
Chris, we have a corn allergy so can’t use cornstarch have you ever heard of velveting working with arrowroot or even tapioca? Since there’s no dairy in this recipe I know the arrowroot won’t get slimy as it does with dairy. Can’t wait to make this! We’ve already made 2 of your salads with the delicious dressings and they were absolutely outstanding! Thanks in advance for helping here and God bless!
Donna B Oliphint says
This sounds a lot like a recipe we had for special occasions at an antique shop I worked at 40 years ago. It was served over rice with cashews, shredded coconut, yellow raisins, probably parsley since cilantro wasn't plentiful in the south back then, and I think there was something else I can't remember. I never got the recipe, so I'm excited to try this one. Fingers crossed!
Liz Berg says
The perfect way to usher in a new season! Besides being delicious, it's one gorgeous entree!!
Bob Evans says
Truly outstanding. Not as difficult as the daunting list of ingredients suggests, so it can be executed on a weeknight if you’ve got just a bit more time to work with.
Chris Scheuer says
Thanks so much, Bob, for taking the time to leave a review! I'm so happy you enjoyed this recipe.
Christy says
I am allergic to shrimp could I leave it out or add more chicken? It is so pretty and I do like curry.
Thanks so much,
Christy
Denise Browning says
This is a wow dish, Chris! So hearty and full of flavor. It reminds me of some dishes of the region that I come from in Brazil. I am so sharing this!
Maryanne says
Without question one of the best curry recipes I've made. The recipe has been placed on my top favourites list!
Thank you so much for sharing your recipes.
Mary Hirsch says
Chris, You were facebooking teasers on this curry when I left for my East Coast trip. I was worried about m,issing it (and, I did). Today I finally scrolled through your blog until, Bingo. This curry looks fabulous. And, by picking up 4 or 5 ingredients at Whole Foods, I will be able to put it together. The lemongrass, maybe not. It just so happens that I made a curry this week that I didn't enjoy at all. I have a tried-and-true curry recipe but am looking for another. Perhaps this will become MY favorite curry. Emmy is a doll.
Lisa Schmidt says
This dish was absolutely delicious!!! My husband who hates curry - ate 3 plates and told me it was one of the best dishes I have ever made!!! WONDERFUL RECIPE- THANK YOU!!!
Chris Scheuer says
Lisa, that is so sweet! Thanks for commenting and sharing, it makes our day! Sounds like you've got a converted curry lover in your family now! It really grows on you!
Maureen | Orgasmic Chef says
We live less than 10 minutes from the fishing fleet in Mooloolaba and can buy prawns right off the boat along with freshly caught fish. I think I need to dash over and make this curry!
Chris Scheuer says
Maureen, now you've got me drooling! Fresh seafood! Is there anything better?
TheKitchenLioness says
Chris, what a colorful presentation! Love the combination and wide range of flavors that you employed in your recipe! The curry paste and the spices must add such a warm touch as well!
A perfect recipe for this time of year - although the weather is quite sunny around here, the nights are rather cold!
Andrea
Chris Scheuer says
Our weather is just about to change too Andrea! Today's high is ten degrees lower than yesterday's! Fall is here!
Susan says
That is a dish I wouldn't mind making over and over again! The warmth of the curry is perfect for this time of year and I like that you thickened the sauce a bit too. Your granddaughter is clever and adorable!
Chris Scheuer says
Thanks for your lovely comments Susan! We are blessed with all five of our grands. Such different personalities, every one!
sue|theviewfromgreatisland says
I wish I had been one of your taste testers for this dish --- the finished product looks like a work of art!
Chris Scheuer says
Thanks Sue! We had a lot of opportunities to "test" this recipe. I think you could have called this "Curry Week" here at the Café!
Adina says
How do you manage to make curry look so pretty? 🙂
Your granddaughter is soooo sweet, I love her pretty dress too.
Chris Scheuer says
Thanks for your lovely comments Adina! I love to dress up my dishes with things that are healthy and yet, colorful. After all, we tend to eat first with our eyes and then our taste buds, don't we?
Denise Browning@From Brazil To You says
What a cutie!!! This "No, it is MY favorite..." is so funny ...and cute as well. Children (and grandchildren) are God-sent presents to make our life complete and much happier. I just hope I live enough to meet mine and yes, spoil them.
This curry has many of the ingredients of a Brazilian dish called 'moqueca' and they even look alike with the sliced peppers on top, accompanied by white rice. I first saw it on Facebook where you did post your husband picture shooting the dish. It looks super comforting and delicious!
Chris Scheuer says
Thanks Denise! I'll have to look that dish up, it sounds fascinating! It's one of those dishes you could eat again and again!
Jennifer @ Seasons and Suppers says
I could stare at this dish all day. It is so beautiful! Not to mention the fact that I am a huge curry fan. I can't wait to try this 🙂
Chris Scheuer says
Thanks Jennifer! When Scott was looking through the lens of the camera, he kept saying, "I've got another one!" It was that photogenic!
geogette says
Hi,
I want to make this but I need the nutrition facts. Recipe says serves 6-8 but nutrition facts do not have the serving size. What is the serving size for the nutrition facts? Thanks
Chris Scheuer says
Hi Georgette,
The nutrition tool I use does not have the option to add the number of servings or serving size. I used 8 servings to calculate the nutrition information. The recipe makes 6 large servings (about 1 3/4 cups) or 8 average size servings (about 1 1/4 cups). We tend to go with the large servings but we’re also quite crazy about curry.
Angie@Angie's Recipes says
She is such a sweetie! Shrimp, chicken and cashew...all my favourites.. the curry is absolutely droolworthy.
Chris Scheuer says
It is Angie, even when we've had it four times in a row! Hee hee!
Loran | Old World Kitchen says
Thank you so, so much for featuring our dreamware in this recipe! Ummm, it looks REALLY yummy! I fall for pretty much anything with shrimp in it, so this is something I definitely want to try. xo
Chris Scheuer says
Thanks Loran! We love your products, each one is so unique and so beautiful.
Liz says
Like ALL your grandchildren, Emmy is just a doll!!! And what a gorgeous, flavorful chicken curry! With all those fresh vegetables, it is just my style.
Chris Scheuer says
Thanks Liz! She's got a really sweet, funny personality too!
Laura (Tutti Dolci) says
I love curry and this looks absolutely mouthwatering! The mix of shrimp, chicken, and cashews is a personal favorite of mine.
Chris Scheuer says
They really compliment each other, don't they Laura?
Sara says
I detect a bit of British accent in your post
Chris Scheuer says
Hi Sara, why do you say that?
Monique says
She is ADORABLE nana.
This looks very good and thanks for the link to your fave sauce.I am visual.I know this brand..yay we have it!
Chris Scheuer says
Thanks Monique! She's a real sweetie too!
Tricia @ Saving room for dessert says
This is such a beautiful dish Chris! The color is amazing - truly a thing of beauty. I bet it tastes pretty spectacular too - and I think it could be "my" new favorite 🙂 Your granddaughter is a doll!
Chris Scheuer says
Thanks Tricia! It's portable too! We took it over to our son's house (Emmy's dad and mom) that night, heated it slowly on the stovetop and it was delicious!