Thai Cashew Chicken Curry Recipe

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Thai Cashew Chicken Curry
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Ingredients:

Directions:

  1. On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
  2. In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
  3. Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
  4. Stir in the coconut milk, cilantro and Thai basil.
  5. Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
  6. Cool to room temperature and serve on basmati rice the next day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 416.43 Kcal (1744 kJ)
Calories from fat 344.24 Kcal
% Daily Value*
Total Fat 38.25g 59%
Cholesterol 8.07mg 3%
Sodium 399.68mg 17%
Potassium 461.84mg 10%
Total Carbs 18.09g 6%
Sugars 6.83g 27%
Dietary Fiber 3.49g 14%
Protein 6.48g 13%
Vitamin C 7.9mg 13%
Iron 3.6mg 20%
Calcium 36.8mg 4%
Amount Per 100 g
Calories 240.36 Kcal (1006 kJ)
Calories from fat 198.69 Kcal
% Daily Value*
Total Fat 22.08g 59%
Cholesterol 4.66mg 3%
Sodium 230.69mg 17%
Potassium 266.57mg 10%
Total Carbs 10.44g 6%
Sugars 3.95g 27%
Dietary Fiber 2.01g 14%
Protein 3.74g 13%
Vitamin C 4.6mg 13%
Iron 2.1mg 20%
Calcium 21.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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