Thai Cashew Chicken Curry
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon peanut oil, you'll need 2 half tablespoons separately
- 8 boneless skinless chicken thighs, all visible fat removed
- 1 medium onion, quartered and sliced
- 2 garlic cloves, minced
- 1 tablespoon green curry paste, Thai Kitchen brand is recommended
- 1⁄2 tablespoon brown sugar
- 1 tablespoon fresh ginger, grated, can be substituted with bottled ginger
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 200 ml light coconut milk, see fat reducing tip in comments above
- 200 ml coconut milk, regular fat
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh Thai basil, chopped
- 1⁄2 cup whole dry-roasted cashews
directions
- On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
- In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
- Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
- Stir in the coconut milk, cilantro and Thai basil.
- Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
- Cool to room temperature and serve on basmati rice the next day.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Emjay99
Canada