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Thai Chicken Curry with Cashews

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!
Nutritional Information (Per Serving)
Slimming World: 3.5 Syns
Weight Watchers: 6 WW Points
Calories: 290
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

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.