in Thailand

Fried chicken with red curry paste & cashew nuts

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Ingredients for 3 servings:

  • 400 g chicken breast
  • 3 tbsp oil (peanut oil)
  • 2 cloves garlic
  • 2 tbsp fish sauce
  • 2 tbsp curry paste, red
  • 2 tbsp brown sugar
  • 2 chili peppers, red
  • 80 ml water
  • 4 kaffir lime leaves
  • 3 sprigs of basil
  • 150 g cashew nuts, unsalted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice or strip the chicken breast. Thinly slice the garlic cloves and chili, and thinly slice the kaffir lime leaves. Gently toast the cashew nuts in a pan until browned (do not add oil) and set aside. Heat the oil in a wok. Lightly fry the chicken, then add the garlic and stir-fry. Once the meat has browned, add the curry paste, fish sauce, water, sugar, and 1 finely chopped chili to the wok. Stir over high heat for about 1 minute. Add the kaffir lime leaves and toasted cashew nuts and stir for about 2 minutes more. Garnish with basil and chili slices. Serve with Thai, Basmati, or Jasmine rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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