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5 from 8 votes
Shrimp and Chicken Cashew Curry
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr
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: 8
Calories: 280 kcal
Author: Chris Scheuer
For the chicken:
  • 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
For the curry:
For the chicken:
  1. 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.

For the curry:
  1. Top, tail and peel the onion. Cut in half through top and stem ends and slice into thin wedges.
  2. Heat oil in a large deep skillet, over medium heat until hot. Add onion to skillet; sauté 2 minutes, stirring occasionally.

  3. 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.

  4. Add the chicken broth and bring to a boil. Reduce to a low simmer and cook for 15 minutes, uncovered.

  5. 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.

To finish:
  1. 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.

  2. 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.

  3. Serve with jasmine rice. Garnish with a light dusting of curry powder and a scatter of the herbs and cashews, if desired.

Recipe Notes

See Café Tips above for more detailed instructions and tips.

Nutrition Facts
Shrimp and Chicken Cashew Curry
Amount Per Serving
Calories 280 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 179mg60%
Sodium 1285mg56%
Potassium 466mg13%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 26g52%
Vitamin A 1227IU25%
Vitamin C 38mg46%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.