Thai Curry Cashew Chicken Stir Fry

Chicken, zucchini, bell peppers and cashews are cooked in a flavorful coconut red curry sauce and served over a bed of Alexia House Cut Fries with Sea Salt, with a garnish of basil and fresh lime wedges.

5min. Prep Time
22min. Total Time



  • 1 Bag Alexia House Cut Fries with Sea Salt (28 oz)
  • 2 T Coconut Oil (1 T chicken, 1 T vegetables)
  • 2 Chicken Breasts, cubed
  • Salt
  • Black pepper
  • 1 Zucchini, sliced
  • 1 Red Bell Pepper, chopped
  • 1 Shallot, minced
  • 2 Cloves Garlic, minced
  • 2-3 T Red Curry Paste
  • 1 14 oz Can Full Fat Coconut Milk
  • 2 T Fish Sauce
  • 1 T Brown Sugar
  • Juice and Zest of 1 Lime
  • ¼ C Cashews
  • Basil Leaves, for garnishing
  • Lime Wedges, for serving
  1. Preheat oven to 425 ̊ F.
  2. Place Alexia House Cut Fries with Sea Salt on a baking sheet in a single layer. Bake for 18-20 minutes, flipping halfway through to ensure maximum crispiness.
  3. Meanwhile, heat 1 tablespoon coconut oil in a large cast iron pot or skillet. Add chicken, season with salt and pepper and cook, stirring until chicken is browned on all sides and cooked through, about 10 minutes. Remove from pot and transfer to a covered bowl to keep warm. 
  4. Add remaining tablespoon coconut oil, zucchini and bell pepper to the pot and cook for 3-4 minutes, until vegetables have softened. Add shallot, garlic and curry paste and cook for 1 minute. Add coconut milk, fish sauce, brown sugar, lime juice and lime zest. Bring to a boil, then reduce heat and lower to a simmer. Stir in cashews and chicken and simmer until sauce has thickened, about 5-6 minutes.
  5. Divide fries into shallow bowls and top with curry mixture. Garnish with basil leaves. Serve with lime wedges.