Thai cashew chicken is a popular and delicious dish that combines sweet, salty, and spicy flavors from Thailand. With just a few ingredients and simple steps, you can enjoy this classic Thai cuisine at home.
- 4-5 green bird's eye chilies, seeds removed and chopped
- 3 tablespoons Thai red curry paste (or substitute with sweet chili sauce for a milder flavor)
- 1/2 cup chicken broth
- 3 tablespoons fish sauce or soy sauce (adjust to taste)
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 1 cup Thai basil leaves, roughly chopped (optional)
#### Instructions
**Step 1: Soak the Cashews**
Soak the cashews in hot water for about 30 minutes. Drain them well before using.
**Step 2: Prepare Ingredients**
While the cashews are soaking, finely mince the garlic and ginger. Slice the onion and chop the chilies. This step is crucial as it sets the stage for the flavor profile of your dish.
**Step 3: Cook the Chicken**
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. Once hot, add the chicken pieces and cook until they are golden brown on all sides and cooked through (about 5-7 minutes). Remove from the pan and set aside.
**Step 4: Sauté Aromatics**
In the same skillet, add another tablespoon of oil if needed. Add the minced garlic and ginger, cooking for about a minute until fragrant.
**Step 5: Add Seasonings**
Add the Thai red curry paste to the skillet, stirring well to combine with the aromatics. Cook for an additional minute to toast slightly (be careful as it can burn easily).
**Step 6: Combine Ingredients**
Push the spice mixture to one side of the pan and add the sliced onions. Stir-fry until they start to soften and turn translucent.
**Step 7: Incorporate Chicken and Broth**
Return the chicken to the pan with the onions. Pour in the chicken broth, fish sauce (or soy sauce), palm sugar, and lime juice. Bring the mixture to a simmer and let it cook for about 5-10 minutes until the liquid has slightly reduced.
**Step 8: Add Cashews and Toss**
Add the soaked cashews to the pan. Stir well to ensure they are evenly coated with the sauce. Cook for another minute or two, ensuring everything is heated through.
**Step 9: Garnish and Serve**
Taste the dish and adjust seasoning if necessary. Add the Thai basil leaves (if using) and stir gently just before serving to avoid bruising them.
Serve hot over steamed jasmine rice with additional Thai basil on top for garnish.
#### Tips for Success
- Use fresh, high-quality ingredients for the best taste.
- Toasting the spices slightly gives a richer flavor but be careful not to burn them.
- Adjust the heat level based on your preference; Thai red curry paste can make the dish quite spicy.
By following these steps and tips, you'll have an authentic and delicious Thai cashew chicken ready to serve. Enjoy your meal!