Red Curry Chicken With Cashews, Pineapple, & Tomatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
• 4 ounces red curry paste (i use 1 can of maesri paste, use less if you want less spiciness)
• 1 1/2 tablespoons peanut oil
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can chicken broth (i use broth paste, and mix it in the coconut milk can with water)
• 1 -2 tablespoon fish sauce (depends how salty you like it)
• 1 -2 tablespoon brown sugar or 1 -2 tablespoon palm sugar
• 1 cup unsalted cashews, divided
• 1 cup grape tomatoes
• 1 cup frozen pineapple chunks (or fresh, do not use canned)
• 1/4 cup sliced scallion

Recipe

• 1 grind or chop (i use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
• 2 heat heavy pan over med-high heat. add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.
• 3 stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.
• 4 when it starts to bubble, reduce heat to low and add tomatoes and pineapple. simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.
• 5 i prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.