Spicy Thai Chicken with Toasted Cashews

Bowls of cream coloured curry on rice with chicken, cashews, herbs and chilli.
Don’t be put off by the long list of ingredients - most of them are ready-prepared sauces and pastes and they make this fragrant dish easy to pull together for a quick weeknight meal.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 4 people

Ingredients
 
 

Instructions
 

  • Cut the chicken into bite sized pieces. Place in a bowl and toss well with the cornflour and salt.
  • Heat a heavy pan over medium heat and add the oil. Once hot, add the chicken. Cook the chicken for about 3 minutes per side, until browned. Transfer to a plate.
  • Add the shallots and capsicum. Saute for about 8 minutes until tender, stirring often.
  • Bruise the lemongrass with the back of a knife and add it to the pan, along with the chilli, garlic, and ginger. Cook for a few more minutes.
  • Stir in the peanut butter, coconut milk, and chicken stock. Mix well and bring to a simmer. Add the chicken back to the skillet. Simmer on a low heat for 10 minutes, or until the chicken is cooked through.
  • Stir in the soy sauce, fish sauce, and honey. Simmer for another 2 minutes, then remove from the heat and stir in the lime juice.
  • Serve the peanut chicken over rice. Top with the cashews, spring onions, and coriander leaves. Serve with lime wedges on the side to squeeze over the top.
Keyword dairy free, gluten free
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