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.


  • 25 min
  • Serves 4
  • Easy



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


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



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