Thai Cashew Chicken Curry

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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