Chicken With Burnt Chilli Paste and Cashew Nuts

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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