Prep 25 mins
Cook 20 mins
Blackened chillies make the base for a wonderful sauce. I have not tried this yet but looking at the ingredients it looks fabulous..if you like spice :)
- 2 garlic cloves, thinly sliced
- 350 g boneless skinless chicken breasts, cubed
- 2 tablespoons water
- 2 teaspoons sugar
- 1 red chile, thinly sliced
- 10 Thai basil
- 4 kaffir lime leaves, shredded
- 100 g cashew nuts
For the burnt chilli paste
- 3 tablespoons peanut oil
- 7 dried chilies, finely chopped
- 6 garlic cloves, finely chopped
- 1 tablespoon cooked peeled prawns
- 1 tablespoon fish sauce
- 2 tablespoons tamarind juice (30g block of tamarind soaked in 125ml boiling water and strained)
- 2 tablespoons brown sugar
For the garnish
- red chile
- basil leaves
- To make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened. Remove and set aside.
- Add the chillies to the pan and fry until blackened. Set aside.
- Add the garlic and fry until golden.
- Grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. Add the mixture to the pan with the fish sauce, tamarind water and sugar. Heat gently for a few minutes, stirring constantly, and then set aside.
- Heat the groundnut oil in a wok and fry the sliced garlic until brown. Add the chicken and fry for a couple of minutes on each side to seal.
- Crumble the remaining fried chillies into the wok and add 2 tablespoons of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. Fry over a high heat.
- Add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. Garnish with red chilli and basil and serve with plain boiled rice.