Chicken With Burnt Chilli Paste And Cashew Nuts
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 2 garlic cloves, thinly sliced
- 350 g boneless skinless chicken breasts, cubed
- 2 tablespoons water
- 2 teaspoons sugar
- 1 red chile, thinly sliced
- 10 thai basil
- 4 kaffir lime leaves, shredded
- 100 g cashew nuts
- 3 tablespoons peanut oil
- 7 dried chilies, finely chopped
- 6 garlic cloves, finely chopped
- 1 tablespoon cooked peeled prawns
- 1 tablespoon fish sauce
- 2 tablespoons tamarind juice (30g block of tamarind soaked in 125ml boiling water and strained)
- 2 tablespoons brown sugar
- red chile
- basil leaves
Recipe
- 1 to make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened. remove and set aside.
- 2 add the chillies to the pan and fry until blackened. set aside.
- 3 add the garlic and fry until golden.
- 4 grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. add the mixture to the pan with the fish sauce, tamarind water and sugar. heat gently for a few minutes, stirring constantly, and then set aside.
- 5 heat the groundnut oil in a wok and fry the sliced garlic until brown. add the chicken and fry for a couple of minutes on each side to seal.
- 6 crumble the remaining fried chillies into the wok and add 2 tablespoons of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. fry over a high heat.
- 7 add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. garnish with red chilli and basil and serve with plain boiled rice.
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