I like to eat Thai food this way at home because it makes me feel special. Instead, they hold the fork in their left hand and use it to scoop food onto the spoon held in the right hand, then eat directly off of the spoon. One of the things I shared with her was that Thais never eat directly off of a fork because it is considered “crude” (like eating steak directly off of a knife here in the States). The lovely Nicole over at The Marvelous Misadventures of a Foodie emailed me recently asking about my experiences in Thailand. You might notice the fork and spoon shown in the pictures. Here’s a link to the brand of Sweet Dark Soy Sauce I use and here’s the fish sauce I buy on the regular. You can buy these in any Asian grocery mart, and I can sometimes find it in large supermarkets on the Asian foods aisle. The other kind of “strange” ingredients you need would be Fish Sauce and Sweet Dark Soy Sauce. I’ve taken an adventurous nibble of the peppers from time to time, but I’d caution you to just let them be pretty on your plate and not eat them. It wants to be consumed.ĭon’t be afraid of the dried red peppers – they just add a bit of heat to the sauce then serve as a garnish. I know you can’t see me right now, but I’m making a really pathetic sad face.Īnd now I’m making a happy face because I remembered that I can make this deliciousness at home! Yay! Suffice it to say that it is the single most delicious dish on the planet. We went to this Thai restaurant and I ordered the Thai Chicken with Cashew Nuts on a whim. My life was forever changed!īeing a first-timer, my friend had me order Pad Thai (which I also adore), but my real love affair with Thai food happened during a visit home with another friend. He finally convinced me to go one time when I was really, really hungry and would have eaten anything, and I’m SO glad he did. I’d never had Thai food, and I was not really that interested in trying it. When I was going to university, a good friend kept telling me about this Thai restaurant he was going to and I kept turning my nose up at it. Add a cold glass of Thai Iced Tea and I’m in absolute heaven. Whenever someone asks me what my last meal would be, I don’t even hesitate. Thai Chicken with Cashews is my very, very, very favorite dish of all time. Finally toss through the spring onions and serve.This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! This Thai cashew chicken stir fry combines chicken, yellow onion, green onion, dried red chilies, garlic, and toasted cashews for a delicious meal that is ready in 20 minutes.Pout over the sauce and cook tossing to coat everything for a minute.Throw in the chicken, red pepper, kaffir lime leaves and cashew nuts and stir fry for 3-4 minutes.Add the garlic, ginger and chilli and stir fry for 30 seconds.Throw in the onion and stir fry for 1-2 minutes.Heat a wk over a fiercely high heat and when it is shimmering add the oil.Mix together the lemongrass paste with the fish sauce, brown sugar and the juice of the lime.Tear the kaffir lime leaves into rough pices ensuring you remove the centre vein.Slice the chilli peppers as finely as you can.Slice the white part of the spring onions as finely as you can and then cut the green part into 1cm lengths.Deseed the red pepper and cut it into a 1.5cm dice.Cut the onion in half lengthways then top, tail and peel, finally slice lengthways into strips 5mm wide.Thinly slice the chicken thighs into lengths 4-5cm long and 5mm thick.Then go and don’t stop until it is ready to go on the plate! I even arrange the bowls in the order they get thrown into the wok. Get everything in bowls, get everything mixed and chopped. The most important thing with this Thai cashew chicken recipe, in fact, any stir fry dish is to do your prep! You can see the technique in the videos on my Szechuan chicken and chicken with black bean sauce recipes. It needs to be fiercely hot, you should be able to see the air in the base shimmer before you add the oil and it needs to stay this hot.įor this reason, keep to wok still and use a metal or wooden spoon to toss the ingredients. Chicken breast does not have as much flavour but does yield more uniformly shaped chicken. Yes, slice it so that it is around 4-5cm long and 4-5mm thick and continue with the recipe as instructed.

Then slice it as finely as you can, add this to the stir fry at the same time as the chilli. Use one or two sticks of lemongrass, strip the tough outer leaves and then bash them with the blunt end of the knife to bruise. It is hard to find for me and I always keep lemongrass paste in the fridge for quick Thai meals.

Chicken cashew stir fry