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Thursday, February 26, 2015

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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