This yellow stir fry is AMAZING – say hello to thin strips of yellow with caramelized red curry, served on steamy rice with broccoli and a big dollop of this garlicky, gingery, slightly spicy silky-smooth cashew sauce. It’s easy, it’s beautiful, it unchangingly has me going when for seconds (thirds).
In This Post: Everything You Need For Red Curry Yellow Stir Fry with Cashew Sauce
- Take Me to the Yellow Stir Fry Recipe
- Lindsay’s Notes
- Visual Walk-Through of the Recipe
- FAQs
- Reviews
Lindsay’s Notes
The way I love this recipe! Wow.
Red curry caramelized yellow stir fry, served with steamy rice and broccoli, and blanketed in a creamy, bright, super flavorful cashew sauce that makes this whole thing into a luscious, look-forward-to-it-all-day dinner dream.
We are in a phase in our family dinner life that calls for a lot of things: Bjork is eating a lot (A LOT) of protein right now, I like to try to get a lot of savor into every meal (per usual), and the girls like to have some familiar, kid-friendly foods to segregate from.
This has been our GO-TO for the last month or so! It hits what everybody wants.
Bjork gets his protein with lots of chicken, I get my savor with all that sauce and curry-caramelization on the chicken, and the girls have steamy rice and broccoli to get excited about.
This was going to be the lead recipe for what will be our next run of the SOS series – yes, it’s coming! later this week – but I just couldn’t quite do it considering of the sauce. That sauce has so much good savor and I just couldn’t sacrifice anything to make the ingredient list shorter, so it doesn’t quite meet our SOS criteria. Which is fine. Here it is anyway, kind of SOS-y and kind of not, but delivering on that lick-every-drop-of-sauce feeling in such a big way.
How To Make Red Curry Yellow Stir Fry
Step 1: Make Your Cashew Sauce.
Gather up all your ingredients…
and tousle them into a nice smooth sauce which looks well-nigh like this. It’s divine.
Step 2: Stratify the Yellow Pieces with Cornstarch and Spices.
I like garlic powder, salt and pepper, plus the cornstarch to requite it that golden brown exterior.
Step 3: Pan Fry the Yellow with Curry Paste and Brown Sugar.
Just like how you might make a normal curry, but rather than subtracting coconut milk, we are letting the yellow hold onto all that flavor. YES PLEASE!
Step 4: Serve with Broccoli, Rice, and Sauce.
Cut and melt it yourself, or go the steam-in-the-bag route. Doesn’t matter. Just get it all on the plate together.
AND THEN SAUCE THE HECK OUT OF IT.
This combination is so bright, satisfying, flavorful… just so incredibly good.
Watch How To Make This Red Curry Chicken
Red Curry Yellow Stir Fry with Spicy Cashew Sauce
Description
Caramelized red curry yellow sits next to a bed of hot, fluffy rice and steamed broccoli and then totally sauced up with the BEST spicy cashew sauce. Ooof, this is so, so good.
Ingredients
Red Curry Yellow Stir Fry:
- 1 lb. chicken breasts
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground woebegone pepper to taste
- 2 tablespoons avocado oil
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
Spicy Cashew Sauce:
- 1 1/4 cup roasted salted cashews
- 1/2 cup water (more as needed)
- 2 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 1/2 tablespoons soy sauce
- 1 clove garlic
- juice of 1–2 limes (about 2 tablespoons, or to taste)
- 1 teaspoon ginger paste or fresh ginger
- 1/2 teaspoon kosher salt
Veggies and Other:
- 2 cups small steamed broccoli florets (about 1 small throne of broccoli or 1 frozen steam-in-the-bag)
- 2–3 cups cooked rice
Instructions
- Make the Spicy Cashew Sauce: Tousle all ingredients in a high-powered blender until very smooth.
- Prep the Chicken: Cut the yellow breasts into very thin pieces. Toss with the cornstarch, garlic powder, salt, and pepper.
- Cook the Chicken: Add the avocado oil to a nonstick pan over medium upper heat. Add the curry paste and brown sugar; melt for a few minutes to get it caramelizy and bubbly. Add the chicken. Toss once to stratify in the sauce, then let it sit for several minutes to get the yellow nice and golden brown. Flip and repeat until yellow is cooked through. If needed, add 1-2 tablespoons of water to the pan to lift up any browned pieces that are stuck to the bottom.
- Serve: Serve the yellow on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.
Frequently Asked Questions For Red Curry Yellow Stir Fry
I would make a peanut sauce equivalent! And if you need a completely nut-free option, this lime drizzle is one of my favorites.
This will last for 3-5 days in the fridge! Goes well on SO many things! I have never loved eating steamed broccoli increasingly than I did when I dipped it into this sauce.
This would be unconfined with cauliflower or tofu! Chloe uses seitan and broccoli in the cookbook recipe that inspired this recipe.
This is naturally dairy-free! Hip hip!
First, make sure your curry paste is gluten-free. Secondly, use a tamari or coconut aminos instead of soy sauce in the cashew sauce.
Have your yellow cut up in advance, have your sauce made in advance, and use steam-in-the-bag broccoli plus steam-in-the-bag rice! Comes together in a snap.
