Thai cashew chicken curry (Gluten free)

Thai cashew chicken curry

4.5 from 4 reviews

Paleo, dairy free, gluten free




  1. Rub the chicken chunks with the Himalayan pink salt and set aside.
  2. Add all of the ingredients excluding the coconut oil and tapioca flour to the mortar and paste and crush into a smooth paste or use a food processor to create a paste.
  3. Coat the chicken with the paste, rubbing in evenly.
  4. Allow the chicken to marinate for several hours or overnight in the refrigerator.
  5. Melt and pour the coconut oil into a heavy duty frying pan on low to medium heat.
  6. Sear the chicken for 5 minutes, the chicken won’t turn brown due to the high yellow hue. Searing the chicken will allow the flavours to deepen and seal.
  7. Stir the tapioca flour into the coconut milk, add this and the chopped cabbage to the pan and reduce the heat to low.
  8. Cover the pan with a lid and let it simmer for 15 minutes, stiring occasionally until the chicken is tender and sauce has thickened.
  9. Serve accordingly