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Coconut Panang Curry with Thai Basil
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Fragrant Cashew Chicken and Bird's Eye Chili
Our Cashew Chicken leans on fish sauce and patience: built on a slow, honest base, then finished and Bird's Eye Chili.
Ingredients
What you'll need
- 1 lb cashew chicken
- 3 cloves fish sauce
- 1 tsp lime
- 1/2 cup garlic
- 1 tbsp Thai chiles
- 2 tsp palm sugar
- 1 medium fresh cilantro
- to taste a squeeze of citrus
Method
Step by step
- Season the cashew chicken generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the cashew chicken and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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