This conversation is sponsored by Silk. The opinions and text are all mine.
When I was a kid, “milk” always came from a cow. But these days, there are lots of dairy-free milk alternatives! Though Nick and I do eat dairy, we often buy different kinds of milks for variety and to change up our routine. Almond milk and coconut milk are two favorites in this house. So we were really excited when Silk sent us some of their NEW Cashewmilk to try!
There are 2 flavors of Silk Cashewmilk, Original and Unsweetened. Both flavors are irresistibly creamy with a slight nutty flavor. The sweeter Original flavor is perfect on cereal or straight up in a glass. I decided to try the Unsweetened flavor in a more savory dish.
When I think of cashews (quite possibly my favorite nut), one of the first things I think of is cashew chicken, a fan favorite in our house. Since the Silk Cashewmilk is so creamy, I thought it would be great in a curry dish. So I decided to combine the two and ended up with this Cashew Chicken Curry.
Cashew Chicken Curry
serves 4
for the sauce:
- 2 cups Silk Unsweetened Cashewmilk
- 2 tbsp yellow curry powder
- 2 tsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tbsp sriracha hot sauce
- salt & pepper, to taste
for the curry:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 red bell peppers, sliced into strips
- 1.5 lb boneless, skinless chicken breast, cut into small pieces
- 2 tbsp yellow curry powder
- 2 tbsp cashew butter (or peanut butter)
- 1 cup water chestnuts, thinly sliced
- 1 cup scallions, thinly sliced
- chopped fresh cilantro leaves, for serving
- roughly chopped cashews, for serving
- lime wedges, for serving
- cooked rice, for serving
In a bowl, whisk together sauce ingredients and set aside.
Heat the olive oil in a large saute pan over medium heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the bell peppers and cook an additional 3-4 minutes. Move the onion and pepper to the side of the pan, and add the chicken and curry powder. Cook until chicken is lightly browned and cooked through. Add the cashew butter and stir to melt and coat chicken.
Add the water chestnuts and scallions and cook an additional 2 minutes. Pour the cashewmilk sauce over the chicken, stir to coat, and cook until slightly thickened, about 5-6 minutes, stirring frequently. Serve over rice topped with cilantro, cashews and lime wedges!
The curry came out awesome! Curry is one of Nick’s favorites and one he always asks for. The Cashewmilk made this one really rich and creamy, without adding too many extra calories! The Unsweetened Cashewmilk has only 25 calories per serving, 1/3 the calories of skim milk*, but is so much creamier! (*Silk Unsweetened Cashewmilk: 25 cal/serv; skim dairy milk 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk.)
Want to try Silk Cashewmilk?! You can get the latest Silk news and an instant coupon by signing up for their eNewsletter here! After you try it, check out the Silk Facebook Page and let them know what you think!! And be sure to check out lots of other great ways to use Silk Cashewmilk on Pinterest!
This conversation is sponsored by Silk. The opinions and text are all mine.
