Cashew Kissed Coconut Curry
Wholesome indulgence,
inspired by the seasons
This Golden Coconut Chicken Curry is a warm, grounding dish rich in anti-inflammatory spices, nourishing fats, and digestive-supportive ingredients.
With turmeric, ginger, shiitake mushrooms, and creamy coconut milk, it supports immune resilience, gut health, and nervous system regulation.
Finished with spinach, toasted sesame, and crunchy cashews, this meal is as comforting as it is functional—an ideal weeknight staple for both nourishment and balance.
Ingredients
1 lb chicken tenders, cut to your desired size
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 cup shiitake mushrooms, sliced
2 handfuls fresh spinach
1 can (13.5 oz) Native Forest Simple Coconut Milk
1–2 tablespoons avocado oil
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon turmeric
1 tablespoon organic curry spice mix (or to taste)
Sea salt and black pepper, to taste
Toasted sesame seeds, for garnish
A small handful of chopped cashews, for garnish
Instructions
Sauté the aromatics:
Heat avocado oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent.
Spice it up:
Stir in garlic and ginger, cooking for about a minute until fragrant. Add paprika, cumin, turmeric, and curry spice blend. Mix everything together to toast the spices.
Add the chicken:
Add the chicken pieces and cook for about 4–5 minutes, stirring occasionally, until they’re mostly cooked but still slightly pink in the center.
Mushroom time:
Add the sliced shiitake mushrooms and continue cooking for another 4–5 minutes, until the mushrooms are tender and the chicken is fully cooked.
Pour in the coconut milk:
Stir to combine, bring to a gentle simmer, and reduce the heat. Let everything simmer for 20-25 minutes, allowing the flavors to fully develop and the sauce to thicken.
Add the greens:
Toss in the spinach and stir until wilted, about 1–2 minutes.
Finish it off:
Season with salt and pepper to taste. Garnish with toasted sesame seeds and chopped cashews just before serving.
Serve with basmati rice, cauliflower rice, or Pita , Lavash