Finally, toss through the spring onions and serve.Pout over the sauce and cook tossing to coat everything for a minute.Minutes 15-20: Add the cashew mixture, coconut milk, and yogurt into the sauce. Minutes 5-15: Simmer the sauce and stir in the spices, flip the chicken, and cream the cashews in your blender. Throw in the chicken, red pepper, kaffir lime leaves and cashew nuts and stir fry for 3-4 minutes. Start blending the sauce ingredients and transfer the puree to a hot, oiled saucepan.Add the garlic, ginger and chilli and stir fry for 30 seconds.Throw in the onion and stir fry for 1-2 minutes.Heat a wok over a fiercely high heat and when it is shimmering add the oil.Mix the lemongrass paste with the fish sauce, brown sugar and the juice of the lime.Tear the kaffir lime leaves into rough pieces ensuring you remove the centre vein.Slice the chilli peppers as finely as you can.Slice the white part of the spring onions as finely as you can and then cut the green part into 1½cm (½') lengths.Deseed the red pepper and cut it into a 1½cm (½') dice.Add the garlic and ginger and cook for another 2 minutes. Cut the onion in half lengthways then top, tail and peel, finally slice lengthways into strips 5-6mm (¼') wide. Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes.Thinly slice the chicken thighs into lengths 4-5cm (1½-2') long and 5-6mm (¼') thick.Then go and don’t stop until it is ready to go on the plate! I even arrange the bowls in the order they get thrown into the wok. Get everything in bowls, get everything mixed and chopped. Ingredients 2 1/2 Tablespoons vegetable oil 2 Tablespoons sweet curry powder 1/2 cup unsalted cashew pieces 1 medium white onion, chopped 1 jalapeno pepper. The most important thing with this Thai cashew chicken recipe, in fact, any stir fry dish is to do your prep! You can see the technique in the videos on my Szechuan chicken and chicken with black bean sauce recipes. It needs to be fiercely hot! You should be able to see the air in the base shimmer before you add the oil and it needs to stay this hot.įor this reason, keep to wok still and use a metal or wooden spoon to toss the ingredients. Chicken breast does not have as much flavour but does yield more uniformly shaped chicken. Yes, slice it so that it is around 4-5cm long and 4-5mm thick and continue with the recipe as instructed. Then slice it as finely as you can! Add this to the stir fry at the same time as the chilli. Use one or two sticks of lemongrass, strip the tough outer leaves and then bash them with the blunt end of the knife to bruise them.

It is hard to find for me and I always keep lemongrass paste in the fridge for quick Thai meals. Ingredients For chicken curry with cashews & coconut milk 1/4 c.

Thai cashew chicken coconut milk