As I’ve been traveling across Ko Samui, Thailand, I’ve learned many new wonderful dishes. I’ll be sharing as many as I can with you over time. I have such a passion for the culture and food of Thailand that it’s often difficult to choose which to share first!
Today I’d like to share another favorite of mine and I truly hope you enjoy it as much as I do.
This recipe is a favorite in Thailand and in almost every restaurant you visit here. It’s very easy to prepare and preparation + cooking time won’t take longer than 15-20 minutes. It’s a wonderful dish to make when short on time and your family and friends will love it! The recipe below serves 4.
Thai Cashew Nut Chicken
- 80 g (2/3 cup) un-roasted cashew nuts
- 4 dry spur chillies, soaked to soften, and sliced
- 400 g (2 cups) skinless boneless chicken cut into bite size pieces (the chicken thigh is generally used in Thailand because it is so tender and moist)
- 2 tablespoons Oyster Sauce
- 2 tablespoons Thai roasted chili paste
- 4 tablespoons Chicken stock
- 4 Spring onions, cut into about 2.5 cm lengths
- 1-2 Garlic cloves, crushed and chopped
- Pinch of salt, white pepper, sugar or a small splash of soy sauce to taste (only if desired)
- 2-3 tablespoons Vegetable Oil
- Garlic flowers or fresh red chillies optional as garnish
- Heat oil over low heat in a wok style frying pan (any nice skillet will do).
- Stir-fry the dry chilies for about 1 minute, remove from pan, drain and set aside.
- In same pan stir fry the cashew nuts until they are nice and golden color, remove from pan drain and and set aside.
- Stir-fry the chicken and garlic at high heat until golden yet tender, add your oyster sauce and roasted chili paste, mix well.
- Add stock and cook for a few more minutes (about 2-3 minutes) to create your sauce.
- Add cashew nuts and spring onions and stir well for about 1 minute or so, remove from heat and add to plate.
Garnish with fresh chilies and garlic-flowers optional.
Serve this dish over rice and enjoy!
You may alter spice with Thai chili 🌶 as desired. This dish is normally served mild in Thailand.
Variations : I like to add one half of a red bell pepper for color taste and texture. Cut pepper into thin strips and add while adding your spring onions, cashews and chili’s. Enjoy