Red Curry Chicken With Cashews, Pineapple, & Tomatoes

• lb boneless chicken, uncooked, cut into approximate 1 inch cubes↗1⁄2
• ounces red curry paste (I use 1 can of Maesri paste, use less if you want less spiciness)4
• tablespoons peanut oil1 1⁄2
• (14 ounce) can coconut milk↗1
• (14 ounce) can chicken broth (I use broth paste, and mix it in the coconut milk can with water)↗1
• tablespoon fish sauce (depends how salty you like it)↗1 -2
• tablespoon brown sugar or 1 -2 tablespoon palm sugar↗1 -2
• cup unsalted cashews, divided↗1
• cup grape tomatoes↗1
• cup frozen pineapple chunks (or fresh, do NOT use canned)↗1
• cup sliced scallion1⁄4

Step-by-step instructions

1. 1

   Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.

2. 2

   Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.

3. 3

   Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.

4. 4

   When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.

5. 5

   I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.