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Thai Cashew Chicken Curry

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“Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use.”
1hr 45mins

Ingredients Nutrition


  1. On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
  2. In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
  3. Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
  4. Stir in the coconut milk, cilantro and Thai basil.
  5. Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
  6. Cool to room temperature and serve on basmati rice the next day.

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