Thai Red Curry w/ Chicken and Cashews

Remember the recipe for Red Beef Curry that I shared w/ you a while ago? And how I kept talking about the versatility of this dish? Well, here we go again.


This time, I had set my mind on using chicken. A bundle of green Thai asparagus wanted to be used, too, so I threw that in as well. Limes were also ready to be used, so I added the juice of one to the curry as well. I figured that bamboo shoots would fit well, so half a can of these went in.

To kick it up a notch, I seared some minced ginger with the red curry paste in the beginning. I love the flavor, and the mild sharpness that it comes with.

Last but not least, I was in a kind of crunchy mood - so I topped the dish with some roasted cashews. I guess that proves that this curry really IS versatile - so get creative with this one!

Guten Appetit! Enjoy your meal! Bon Appétit!