Recipe: Thai Cashew Nut Chicken

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.

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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

Ingredients:

80 g (2/3 cup) un-roasted cashew nuts
4 dry spur chillies, remove seeds and soak in water to soften then slice
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

  1. Heat oil over low heat in a wok style frying pan (any nice skillet will do).
  2. Stir-fry the dry chilies for about 1 minute, remove from pan, drain and set aside.
  3. In same pan stir fry the cashew nuts until they are nice and golden color, remove from pan drain and and set aside.
  4. Stir-fry the chicken and garlic at high heat until golden yet tender, add your oyster sauce and roasted chili paste, mix well.
  5. Add stock and cook for a few more minutes (about 2-3 minutes) to create your sauce.
  6. Add cashew nuts, chili’s 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 🙂

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Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.