Thai Curry Chicken
Recipe type: Main Dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Thai Curry Chicken dish has a creaminess from the cashews, a saltiness from the tamari, and a spiciness from the ginger and curry that is balanced with raw honey. The result is amazing!
  • 4 boneless, skinless chicken breast
  • 1 T minced garlic
  • 1½ T minced ginger
  • ½ c smooth cashew butter
  • 1 t white wine vinegar
  • 3 T tamari or coconut aminos
  • 1 T raw organic honey
  • 1 T red curry paste
  • 1 c chicken broth
  • 2 T olive oil
  • 1 T chopped parsley
  • Salt and pepper to taste
  1. In a large skillet, heat olive oil.
  2. Season chicken with salt and pepper.
  3. Cook for 5 minutes on each side.
  4. Add a ¼ cup broth and finish cooking
  5. Mix cashew butter, white wine vinegar, tamari, honey, curry paste, and remaining chicken breast well.
  6. Remove chicken from pan after liquid is gone and plate.
  7. Pour cashew mixture into pan and use a mix to melt everything together. Don't forget the goodness at the bottom of the pan.
  8. Heat through for a few minutes.
  9. Remove and coat chicken, and top with chopped parsley.
  10. Serve with Thai Peppered Asaragus.


Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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