Thai Curry Cashew Chicken Stir Fry
Chicken, cashews, curry sauce, zucchini, and bell peppers cooked together and served over a bed of Alexia® House Cut Fries.
Ingredients
- 1 Bag Alexia® House Cut Fries (28 oz)
- 2 tbsp Coconut Oil (1 T chicken, 1 T vegetables)
- 2 Chicken Breasts, cubed
- Salt
- Black pepper
- 1 Zucchini, sliced
- 1 Red Bell Pepper, chopped
- 1 Shallot, minced
- 2 Cloves Garlic, minced
- 2-3 tbsp Red Curry Paste
- 1 14 oz Can Full Fat Coconut Milk
- 2 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- Juice and Zest of 1 Lime
- ¼ cup Cashews
- Basil Leaves, for garnishing
- Lime Wedges, for serving
Directions
-
Prepare the fries according to package instructions.
-
Meanwhile, heat 1 tablespoon coconut oil in a large cast iron pot or skillet. Add chicken, season with salt and pepper, and cook, stirring until chicken is browned on all sides and cooked through, about 10 minutes. Remove from pot and transfer to a covered bowl to keep warm.
-
Add remaining tablespoon coconut oil, zucchini, and bell pepper to the pot and cook for 3-4 minutes, until vegetables have softened. Add shallot, garlic, and curry paste and cook for 1 minute. Add coconut milk, fish sauce, brown sugar, lime juice, and lime zest. Bring to a boil, then reduce heat and lower to a simmer. Stir in cashews and chicken and simmer until sauce has thickened, about 5-6 minutes.
-
Divide fries into shallow bowls and top with coconut curry cashew chicken mixture. Garnish with basil leaves. Serve Thai curry stir fry with lime wedges.
