Cashew-Curry Coconut Chicken

Pan-seared chicken with an Elmhurst™ Milked Cashews-curry coconut sauce with onion, ginger, cashews, baby spinach, and cilantro.

Prep time: about 30 mins.
Yield: 4 Servings
Serving size: approx. 1¼ cup


1 cup Elmhurst™ Milked Cashews
1 tsp.   Sesame Oil
3 tbsp. Red Curry Paste
⅓ cup Red Bell Pepper, Sliced
¼ cup White Onion, Sliced
1 tbsp. Ginger, Minced
1 lb. Chicken Breast, Cooked and Sliced
2 cup Baby Spinach
⅓ cup Coconut Cream
2 tbsp. Lime Juice
2 tbsp. Cilantro, chopped
1 tbsp. Thai Basil, Sliced


  1. In a sauté pan, heat the sesame oil and add the red curry paste until it begins to brown.
  2. Add the bell pepper, onion, and ginger to the sauté pan and heat, stirring frequently until the vegetables soften.
  3. Add the Elmhurst™ Milked Cashews to the pan and bring the mixture to a simmer.
  4. Stir in the chicken breast, spinach, coconut cream, lime juice, cilantro, and Thai basil.
  5. Remove from heat and serve with your favorite side.

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