Saha Red Curry Cashew Chicken Stir Fry

Saha Red Curry Cashew Chicken Stir Fry

Serves four


  • 1 pound (450 g) chicken breast, sliced
  • 1/2 cup (125 ml) shiitake mushrooms, sliced
  • 1/2 cup (125 ml) red or yellow peppers, sliced
  • 1/2 cup (125 ml) broccoli florets
  • 1/4 cup (60 ml) red onion, sliced
  • 1/4 cup (60 ml) Saha Red Curry Base
  • 1/4 cup (15 ml) cashews
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 ml) fish sauce
  • 2 tbsp (30 ml) coarsely chopped cilantro
  • 1 tbsp (15 ml) vegetable oil


Combine the Red Curry Base, soy sauce, and fish sauce in a small bowl and mix well. In a large, non-stick pan or wok, heat the vegetable oil over medium high heat. Stir fry the chicken strips for five minutes or until beginning to brown. Add the sliced vegetables and continue to cook for three to four minutes or until the vegetables are slightly softened. Pour the sauce mixture over the stir fry, toss well and continue cook for 1 to 2 minutes, or until the sauce has slightly thickened. Remove the pan from the heat add the cashews and chopped cilantro. Serve alongside rice.


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