In This Post: Everything You Need For Red Curry Chicken Stir Fry with Cashew Sauce It’s easy, it’s beautiful, it always has me going back for seconds (thirds). If you loved this creamy sauce, I would appreciate it if you gave it a starred review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.This chicken stir fry is AMAZING – say hello to thin strips of chicken with caramelized red curry, served on steamy rice with broccoli and a big dollop of this garlicky, gingery, slightly spicy silky-smooth cashew sauce. ![]() Did you try this garlic sauce recipe? The consistency will be a bit thicker, but you can thin it out with a splash of chicken stock or half and half. Reheat the sauce in a skillet over medium-low heat before serving. It can also be frozen in freezer-safe containers or ziplock bags. Store it in an airtight container or jar for up to 3 or 4 days. You can use the sauce right away or keep it in your fridge for later. ![]() Brighten it up – As you saute the garlic, deglaze the skillet with a splash of dry white wine, like Pinot Grigio, Chardonnay, or Sauvignon Blanc, to add a hint of brightness.Add more herbs – Stir fresh basil leaves, a sprig of time, a teaspoon or two of an Italian seasoning blend, or a scoop of homemade pesto sauce to give the sauce an herbaceous finish.Vegan – Use any of the non-dairy milks mentioned above and substitute vegetable stock or water for the chicken stock.Dairy free – A dairy free garlic cream sauce will not be quite as rich as the original, but it will still taste great! Use a fatty non-dairy milk in place of half and half, like cashew cream, full fat coconut milk, or soy milk.Instead of half and half – Make the sauce with heavy cream for a richer consistency or whole milk for a lighter consistency.Make it cheesy – Stir in ½ to ¾ cup of freshly grated parmesan cheese or Parmigiano Reggiano at the end.Gluten free – Substitute a 1:1 gluten free flour for the all purpose flour.Bake it into a Leftover Ham Casserole or Tuna Casserole.Drizzle it over cooked asparagus or broccoli.Stir it into a batch of mac and cheese along with freshly grated mozzarella.Layer it in lasagna as an alternative to the traditional bechamel sauce.Use it to make a creamy version of chicken marsala.Swap the traditional red tomato sauce for creamy garlic sauce on French Bread Pizza or these Stuffed Zucchini Boats.Nestle pre-cooked chicken breasts or thighs into the skillet with the sauce for an extra creamy chicken dinner.It comes with endless other uses, such as: You aren’t limited to only using the sauce on pasta, though. Sliced chicken breasts, shrimp, or crumbled bacon on top really takes this hearty meal over the top! One of my favorite ways to use this sauce is to toss it with fettuccine or linguine noodles for a rich and creamy Alfredo-like pasta dish. Adjust the flavor to your taste, then serve! Ways to use garlic cream sauce Slowly whisk in the half and half and chicken stock, then let the sauce simmer until it thickens.įinish the sauce by stirring in the parsley, salt, and pepper. Next, add the flour and let it cook until golden. Add the minced garlic and cook until it’s fragrant. Start by melting the butter in a large skillet over medium heat. Kosher salt and black pepper – To round all of the flavors together.Fresh parsley – For a balancing freshness.You can use vegetable stock or water instead. ![]() Chicken stock – This gives the sauce a baseline of savory flavors to compliment the fresh garlic.You can use heavy cream for a richer flavor and consistency. Half and half – Because it wouldn’t be garlic sauce without the cream. ![]()
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