Thai Chicken Curry with Cashews | Slimming World Friendly Recipe
Thai cuisine is known for its bold, fragrant flavors and perfectly balanced combinations of spice, sweetness, and creaminess. This Traditional Thai Chicken Curry with Cashews is a deliciously warming dish that brings the essence of Thai cooking into your kitchen while keeping it Slimming World-friendly. If you love a rich and aromatic curry with a slightly nutty crunch, this recipe is for you!
This simple, one-pan curry is quick to prepare, making it perfect for a midweek meal. It takes just 10 minutes to prep and 25 minutes to cook, meaning you can have a delicious and healthy homemade Thai curry on the table in under 40 minutes. Serve it with fluffy jasmine rice, cauliflower rice, or even noodles—just be sure to count any additional syns if necessary.
Whether you’re following Slimming World, Weight Watchers, or just looking for a lighter take on a classic Thai dish, this curry is a fantastic option. It’s packed with protein, loaded with vegetables, and full of flavour, all while staying within your daily syn allowance.
Ready to make your own Thai-inspired feast? Let’s dive into the recipe!
10 Reasons You’ll Love This Thai Chicken Curry with Cashews
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Authentic Thai Flavours, Slimming World-Friendly – Enjoy the rich and aromatic taste of Thai cuisine without the guilt, thanks to clever swaps that keep syns low.
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Creamy and Comforting – The reduced-fat coconut milk provides a luscious, creamy texture while keeping the dish light and healthy.
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Perfectly Balanced Flavours – A combination of spice, sweetness, and saltiness creates a beautifully well-rounded dish that will delight your taste buds.
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Quick and Easy to Make – With just 10 minutes of prep and 25 minutes of cooking, you can have a delicious homemade Thai curry on the table in under 40 minutes.
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Protein-Packed and Satisfying – The lean chicken breast keeps this dish high in protein and filling, making it ideal for a healthy and balanced meal.
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Loaded with Vegetables – Peppers, mushrooms, and onions add plenty of nutrients, fibre, and natural sweetness, making this a wholesome choice.
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Customisable to Your Taste – Adjust the spice level to suit your preference, add extra veggies, or swap the chicken for prawns or tofu for a vegetarian option.
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Crunchy Cashew Goodness – Even with fewer cashews to reduce syns, they add a lovely crunch and a rich, nutty depth to the dish.
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Pairs Well with Different Sides – Serve with jasmine rice, cauliflower rice, or noodles—whatever fits your plan and taste preferences.
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Great for Meal Prep – Make extra portions and store them for later; this curry tastes even better the next day, making it perfect for batch cooking.
Batch Cooking & Storage Guide for Thai Chicken Curry with Cashews
This Traditional Thai Chicken Curry with Cashews is perfect for batch cooking! The flavours deepen over time, making it even more delicious the next day. Here’s how to store, freeze, and reheat it properly to keep it fresh and tasty.
How to Batch Cook
- Double or triple the recipe if you want to prepare extra portions for future meals.
- Allow the curry to cool completely before storing to prevent condensation, which can affect texture and freshness.
Fridge Storage
- Store in an airtight container in the fridge for up to 3 days.
- Divide into individual portions to make reheating easier.
Reheating from the fridge
- Microwave: Heat on full power for 2–3 minutes, stirring halfway. Add a splash of water or stock if the sauce has thickened too much.
- Hob/Stovetop: Reheat gently over medium heat for 5–7 minutes, stirring occasionally.
Freezer Storage
- Freeze in an airtight, freezer-safe container for up to 3 months.
- Portion into individual freezer bags or containers for easy meal prep.
- Label with the date and contents to keep track.
Defrosting & Reheating
- Defrost in the fridge overnight before reheating.
- Microwave: Heat for 3–4 minutes, stirring halfway.
- Hob/Stovetop: Heat on low-medium, adding a splash of water or stock if needed.
Can I Freeze This With Cashews?
Yes, but cashews can lose their crunch after freezing. For the best texture, add them fresh after reheating rather than freezing them with the curry.
Can This Recipe Be Adapted
One of the best things about this Thai Chicken Curry with Cashews is how versatile and easy to adapt it is! Whether you’re looking to reduce syns, make it vegetarian, increase spice levels, or swap ingredients, here are some great ways to tailor this dish to your taste and dietary needs.
Lower Syns / Calories Version
If you’re looking to make this curry even more Slimming World-friendly, here are a few swaps:
- Use Alpro Coconut Drink (long-life) instead of reduced-fat coconut milk – It’s much lower in syns but still adds a creamy texture. (Check syn values for your brand!)
- Reduce or omit the cashews – They add a nice crunch, but cutting them out completely removes 1.5 syns per serving.
- Bulk up with more veggies – Add extra peppers, courgettes, green beans, or baby corn to make it extra filling without extra syns.
Vegetarian / Vegan Version
- Swap chicken for tofu, Quorn pieces, or chickpeas – Tofu works well as it absorbs the curry flavour.
- Use a vegetable stock instead of chicken stock to keep it plant-based.
- Replace fish sauce with soy sauce or tamari for a vegan-friendly alternative.
Adjusting the Spice Level
- Love heat? Add extra fresh red chillies, a pinch of dried chilli flakes, or an extra teaspoon of curry paste.
- Prefer mild? Use less curry paste and stir in a little fat-free yogurt at the end to mellow out the spice.
Different Protein Options
- Swap chicken for prawns – Add them in the last 5 minutes of cooking so they don’t overcook.
- Use lean beef or turkey strips for a different but equally tasty version.
Extra Veggies
This dish works well with so many vegetables! Try adding: Baby corn, Sugar snap peas, Spinach (stir in at the end), Aubergine (eggplant), Courgette (zucchini)
Serving Suggestions & Side Swaps
- Serve with jasmine rice, basmati rice, or cauliflower rice.
- Try rice noodles for a different texture.
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Thai Chicken Curry with Cashews
Ingredients
For the Paste:
- 2 Red Chillies [Deseeded, Chopped]
- 2 Garlic Cloves [Minced]
- 1 tsp Fresh Grated Ginger
- 1 Stalk Stalk Lemongrass [Finely Chopped]
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Smoked Paprika
- 1 tsp Turmeric
- 1 tbsp Tomato Puree
- 1 Lime [Zest and Juice]
- 1 tbsp Soy Sauce, Light
- 1 tbsp Fish Sauce
- 1 tsp Granulated Sweetener
- 2 tbsp Water
To Make the Curry:
- Low-calorie cooking spray
- 300g Chicken Breast (Approx 2) [Diced]
- 1 Onion [Peeled, Sliced]
- 1 Yellow Pepper [De-seeded, Finely Chopped]
- 200ml Reduced-fat Coconut Milk
- 200ml Chicken Stock
- 1 tbsp Fish Sauce
- 1 tsp Soy Sauce, Light
- 20g Cashew Nuts
- 3 tbsp [Approx.] Homemade Curry Paste
Instructions
For the Paste:
- Blend all the ingredients together in a food processor or with a stick blender until smooth. Add a little more water if needed to loosen the paste.
- Can be Stored in an airtight container in the fridge for up to 3 days or freeze in ice cube trays for future use. If you are using straight away just set to one side for now.
To Make the Curry:
- Spray a large pan with low-calorie cooking spray and heat over medium heat. Add the diced chicken and cook until lightly browned, then set aside.
- In the same pan, add the homemade curry paste and cook for 1-2 minutes until fragrant.
- Add the onion and peppers, stirring to coat in the paste.
- Pour in the coconut milk and chicken stock, stirring well. Return the chicken to the pan and let everything simmer for 15 minutes.
- Add the fish sauce, soy sauce and cashew nuts. Stir and cook for another 2 minutes.
