Vietnamese-Style Cashew & Chicken Curry
This curry is much lighter than most as it contains coconut water instead of coconut milk or cream. And yet it still has a nice creamy consistency due to the pureed cashew nuts in the paste.
Overview
- 25 min
- Serves 4
- Easy
Keep for later
Ingredients
Paste
2 tbsp grated fresh ginger
3 cloves garlic, chopped
1/2 small red onion, chopped
1/3 cup Natural Cashews
1 small red chilli, chopped (plus extra, to serve)
1 tsp ground turmeric
2 tbsp tomato paste
Curry
700ml (2 cans) coconut water
2 stalks lemongrass, crushed
2-3 tbsp fish sauce, to taste
Juice of 2-3 limes, to taste
500g skinless chicken breast, cut in 3cm cubes
2 carrots, peeled and thinly sliced on an angle
1 cup Natural Cashews
1 bunch spring onions, cut in 3cm lengths
Sprigs of coriander leaves, to garnish
3 tbsp Sesame Seeds, toasted, to garnish
Instructions
Combine the ginger, garlic, onion, cashews, chilli, turmeric and tomato paste in a food processor and process to form a smooth, thick paste.
In a large saucepan, combine the coconut water, lemongrass and the paste from step 1; bring to the boil. Add fish sauce and lime juice, to taste – the finished sauce should have a balanced hot, sour, salty flavour.
Add the chicken, carrots and cashews, turn down the heat and simmer very gently for 10 minutes. Add the spring onions and simmer for 2 more minutes.
Serve the curry in deep bowls, scattered with coriander and sesame seeds. Add extra to chilli, to taste, if desired.
Tip: Adding whole cashews to this curry, along with the chicken, provides a double source of protein. For a vegetarian version, omit the chicken and double the amount of cashews and replace the fish sauce with light soy sauce.
Created by Julie Le Clerc
Dietary Glossary