This Red Curry Chicken hits all the notes I want and need in a dinner recipe - full of bossy flavors, packed with protein and other feel-good things, and adaptable enough to feed the littles in our family. And this is one of those recipes where the sauce might actually be the star of the show because that spicy cashew sauce?? Gets me every time.
The recipe will give you extra sauce because most of us use a standard blender that requires a minimum amount in order to blend. Here's what I like to do with the extra sauce:
Dip for Veggies: This is shockingly good as a dip for a variety of veggies (raw or cooked!).
Make It a Bowl: Honestly, any protein (tofu, chicken, salmon), veggie, and grain in a bowl smothered in this sauce is going to make you very, very happy.
Salad Dressing: Thin it out a bit and toss it with some greens, or in a noodle salad similar to this one.
Drizzle on Lettuce Wraps: This sauce would be ridiculously good drizzled on these lettuce wraps in place of the peanut sauce.
Tips and Swaps You Might Need
If You Can't Eat Cashews: I would make a peanut sauce equivalent! And if you need a completely nut-free option, this gochujang sauce is one of my new favorites.
If You're Vegetarian: This would be great with cauliflower or tofu!
If You Want to Prep Ahead: Have your chicken cut up in advance, have your sauce made in advance (keeps for 3-5 days), and use steam-in-the-bag broccoli plus steam-in-the-bag rice! Comes together in a snap.
If you make this recipe, I'd love to hear in the comments how it turns out (and/or what delicious things you use it for)! You can also send me a picture on Instagram! I love seeing all the fun things you do with these recipes.
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