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Thai Cashew Chicken Bowl Recipe

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4.2 from 58 reviews

This Thai Cashew Chicken Bowl is a vibrant, flavorful dish featuring tender diced chicken cooked in a rich Thai red curry sauce with coconut milk, diced tomatoes, and sweet mango. Served over fluffy white rice and topped with crunchy cashews and fresh cilantro, it offers a perfect balance of savory, sweet, and nutty flavors in an easy-to-make one-pot meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 ¼ lb diced chicken
  • Salt and pepper, to taste
  • 2 tablespoons coconut oil or any cooking oil
  • 2 teaspoons garlic paste

Sauce

  • 1 red bell pepper, diced
  • 14.5 oz diced tomatoes (canned) or 2 fresh roma tomatoes
  • 3 tablespoons Thai red curry paste
  • 14 oz coconut milk (canned)
  • 1 cup diced mango (8 oz frozen) or 2 fresh mangos

Serve with

  • 2 cups white rice, cooked and warmed

Toppings

  • ½ cup cashews
  • 1 tablespoon fresh cilantro

Instructions

  1. Prepare the chicken: Season the diced chicken with salt and pepper. Heat coconut oil in a large skillet or pan over medium-high heat. Add garlic paste and sauté for about 30 seconds until fragrant.
  2. Cook the chicken: Add the diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  3. Add vegetables and sauce ingredients: Stir in the diced red bell pepper, diced tomatoes, and Thai red curry paste. Cook for 2-3 minutes to combine flavors.
  4. Add coconut milk and simmer: Pour in the canned coconut milk, reduce heat to medium-low, and let the sauce gently simmer for about 10 minutes, allowing it to thicken slightly and the flavors to meld.
  5. Add mango: Stir in the diced mango and cook for an additional 3-5 minutes until the mango is heated through, adding a sweet contrast to the savory curry.
  6. Prepare rice: While the curry simmers, cook 2 cups of white rice according to package instructions and keep warm.
  7. Toast cashews: In a small dry skillet, toast the cashews over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
  8. Assemble the bowls: Spoon the warm white rice into serving bowls, top with the Thai cashew chicken mixture, sprinkle with toasted cashews and fresh cilantro.

Notes

  • You can substitute chicken breast or thighs depending on preference.
  • Use fresh mango when in season for best flavor or frozen mango as a convenient alternative.
  • Adjust the amount of Thai red curry paste to control spiciness according to your taste.
  • Serve with jasmine rice for an authentic fragrant touch.
  • For a low-fat option, substitute coconut milk with light coconut milk or a blend of light milk and coconut extract.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/thai-cashew-chicken-bowl-recipe/