5 from 1 vote
Shrimp and Chicken Cashew Curry - fresh, light and full of fabulous flavor, this curry is easy enough for every day dinner and fancy enough for your most special dinner party
Shrimp and Chicken Cashew Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Fresh, light and full of fabulous flavor, this curry is easy enough for every day dinner and fancy enough for your most special dinner party!
Course: Main Course
Cuisine: Thai
Keyword: Shrimp and Chicken Cashew Curry
Servings: 6
Calories: 359 kcal
Author: Chris Scheuer
  • 2 medium boneless chicken breast* about 1 pound or 450g
  • 1 pound 450g large shrimp**, peeled and deveined
  • 3 medium cloves garlic finely minced
  • 2 tablespoons finely chopped or grated fresh ginger
  • 1 tablespoon finely chopped lemongrass
  • 2-3 tablespoon red curry paste*** see note
  • 1 tablespoon fish sauce
  • 2 teaspoons mild curry powder
  • 1 teaspoons tumeric
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons coconut oil
  • 1 medium onion
  • 3 cups chicken broth
  • 3 tablespoons corn starch
  • 1 can light coconut milk
  • 1 medium bell pepper any color, or 6-8 mini peppers, thinly sliced
  • ¼ pound sugar snap peas or snow peas halved
  • Garam Masala you can find this at most large grocers in the international section or the spice section. Garam Masala is also available online
  • 1/2 cup toasted salted cashews
  • fresh cilantro and basil leaves for garnish
  1. Slice chicken breasts thinly, crosswise (about 1/4-inch slices). Cover with plastic wrap and set aside. If using frozen shrimp, place in a strainer and rinse with cold water. Set aside to thaw, occasionally rinsing again with cold water and draining. If using fresh shrimp, place shrimp in a strainer and rinse with cold water. Cover and set aside to drain while preparing sauce.
  2. Combine garlic, ginger, lemongrass, curry paste, fish sauce, curry powder, turmeric, sugar and salt in a small bowl. Set aside.
  3. Top, tail and peel the onion. Cut in half through top and stem ends and slice into thin wedges.
  4. Heat oil in large deep skillet, over medium heat until hot. Add onion to skillet; sauté 3-4 minutes or until translucent.
  5. Add garlic-spice mixture to onions and stir to combine. Cook for 1-2 minutes stirring continuously, or until very fragrant.
  6. Add the chicken broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.
  7. Whisk together cornstarch and coconut milk till smooth. Add slowly to simmering broth mixture, 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. Otherwise proceed with next step.
  8. Add chicken, one or two pieces 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 and serve over jasmine rice. Garnish with a dusting of Garam Masala and a scatter of the herbs and cashews.
Recipe Notes

* Be sure to slice the chicken thinly, as it doesn't cook very long and if it's too thick it won't be 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. I really like the Kirkland boneless chicken breasts from Costco that are sold in a bag with each breast individually shrink-wrapped. I just pull out as many as I need and place them in a bowl of cold water. Within 20 minutes, they're thawed and ready.
** I like to keep a bag of the Costco large frozen shrimp in the freezer. You can take out just as many as you need, place them in a strainer and spray with cold water. They defrost quickly and are ready to go!
*** I like this brand of red curry paste. It's available at lots of larger grocers as well as online. We like our curry medium spicy so 2 tablespoons is just perfect. If you like more heat, you can add 3 tablespoons (or more, as desired). I would start with two, finish the curry and taste. If you like it spicier, you can always add more of the red curry paste at the end. You just can't take it away if it's too spicy.

Nutrition Facts
Shrimp and Chicken Cashew Curry
Amount Per Serving
Calories 359 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 238mg 79%
Sodium 1940mg 81%
Potassium 621mg 18%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 6g
Protein 34g 68%
Vitamin A 32.7%
Vitamin C 62%
Calcium 15%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.