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Wednesday, September 26, 2012

Thai Cashew Chicken

The next few posts may be a bit boring because I didn't take any photos. I started the blog after eating them, but they are good recipes nonetheless. This recipe is one of my favorites in Thailand, but I wanted to adapt the recipe to something a little more kid-friendly in terms of its level of spiciness for my two little ones.

Thai Cashew Chicken
  • 2-3 Tablespoons oil 
  • 500grams/1.1 lbs chicken breast, sliced thinly (partially frozen makes it easier)
  • 11/4-21/2 Tablespoons Roasted Red Chili Paste (I used True Thai, but whatever you can find works)
  • 1/4 piece of a chicken cube like Knorr or Maggi
  • 1/2 cup hot water (drop the cube in this & mix)
  • 1 cup vegetables (peppers, carrots, broccoli--whatever you like)
  • 1 medium onion, diced
  • 1/4 cup oyster sauce
  • 1 tbsp sugar
  • 4 dried chiles, ends snipped and seeds shaken out
  • 1/2 cup cashews, toasted (4 minutes in microwave)
  • 1 small bunch green onions, snipped into 2-3 inch pieces
  • Salt and pepper
  • Steamed rice or flat noodles
  1. Start by heating 1 tablespoon of oil in a frying pan or wok and cooking half of the chicken until it lightly browned. Set aside, and add another tablespoon of oil. Cook the rest of the chicken, and place with the other chicken.
  2. Heat the remaining tablespoon of oil and add the chili paste. You may need to temporarily drop the heat and cover the pan with a lid because the oils in the paste really make it splatter. Fry the paste for about 3 minutes until it is fragrant and not in one clump.
  3. To this add the water with the dissolved chicken cube, vegetables, onion, sugar, and oyster sauce. Once this comes to a boil, drop the heat to low and simmer for about 5 minutes until thickened.
  4. Lastly, add the chiles, cashews, and green onions. Simmer covered until heated through. Remove from heat and serve over rice.
Recipe adapted from Cooking for Love

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