Taste and adjust any of the seasonings if you'd like, then serve over a bed of hot rice. Pour in the chile paste in soybean oil, oyster sauce and black soy sauce and stir-fry everything together until all of the flavors combine and the sauce reduces to a glaze, about 1 minute. This curry dish is inspired by a Malaysian curry called laksait retains much of the true flavor, except this one is made with easily. Add the chiles and cashews and stir fry for about 1 more minute until all ingredients are combined and hot. Spicy Curry Noodle Soup with Chicken and Sweet Potato. Stir the onions and bell peppers into the pan and cook until light brown and soft, about 1 to 2 minutes. Stir in the chicken and stir-fry for about 1 minute, until the outside is seared, and it is cooked to about medium, but not fully cooked yet. To the same pan, stir in the garlic and cook until light brown and fragrant, about 30 seconds. Discard all but about 2 tablespoons of oil from the pan. The chiles will turn bright red and the cashews should be golden-brown. 2.Ĭarefully drop the cashews and chiles into the oil and fry for about 1 to 2 minutes, until fragrant. You can pop it and add some zest to your food.Bring the cooking oil in a medium pan to 350 F. The whole dried chilis are an option just in case you like spicy food.
#THAI CASHEW CHICKEN CURRY RECIPE PLUS#
The chili paste might look scary, but it's not as spicy as you think, plus they're a mild, medium, and hot such a variety level of spiciness for you to choose. If you are not a spicy type of person, this is the perfect recipe for you to train your taste buds to get used to the chili. The Thai chili paste just makes the food more pleasurable by taste and color. They're still lovely red bell pepper, bright green onion, tasty yellow onion, fragrant fresh garlic, and of course lean protein chicken breast. Cooking Thai Cashew Nut Chicken with Thai Chili PasteĪlthough I added the Thai chili paste to the recipe, I still left the other ingredients as they typically are. The last process is to stir-fry the paste in a vegetable oil. All the ingredients are crushed thoroughly with a mortar with a pestle until they are in one form. Some recipes have small dried shrimp in it some don't. Most of the ingredients such as Thai dried chili, garlic, and shallots are roasted. Thai chili paste is not just spicy it has a little sweetness to it too. Thai chili paste or Nam Prik Pao is different from the regular chili paste that you see in American grocery stores or Thai or Pho restaurants. What is Thai Chili Paste? Mae Pranom is one of the very good and famous Thai chili paste brand among Thais. They're quite similar but not exactly the same thing. Sometimes, I ordered Kung-Pao chicken to replace the craving for Thai cashew chicken. I've missed the dish since I left that job. I ordered it at least one time a week as my employee meal. When I worked as a waitress in Thai restaurants, Thai cashew nut was one of my favorite food. We never saw it unless we traveled to the Central part of the country, and that's where its origin is. Secondly, since it's not local food, it's pretty hard to find it in any local market. Nobody in my family had cooked it at home. First of all, the dish is not originally from the North (where I'm from). I remember I hardly had it when I was in Thailand. Thai cashew chicken is kind of new Thai food for me. That classic and delicious Thai cashew chicken that you love, but in this recipe, I added more taste to it by using a Thai chili paste.
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