Cashews Thai Style Recipes

Steps:

• Heat the oil in a pan over medium heat, add in the shredded lime leaves and chilli flakes and fry just until the leaves change colour.
• Remove from the heat and drain off any oil you can. Add the cashews to the pan and stir over a low heat for a minute or so.
• Remove from the heat and add the shallots, garlic and salt to taste. Try to not eat the lot!

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

Steps:

• Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstarch mixture to produce a thick sauce. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper. Serve with jasmine rice.

Steps:

• Roast the cashews at 300 degrees until golden brown.
• In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.
• Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook.
• Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.
• Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).
• Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.
• Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper.
• Serve with steamed white rice.

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

Steps:

• Prepare all of your ingredients before starting this dish. Once started, it goes fast, and you won't have time to chop the veggies or find the oyster sauce in the back of the fridge!
• Start rice cooking, if necessary.
• Using a wok, heat oil on a medium high heat. Being careful not to burn the garlic or chili peppers, add combined with the chicken. Stir-fry for two minutes, constantly stirring and flipping.
• Add onion, stir-fry for another minute or two.
• Turn heat down to medium.
• Add sugar, fish sauce, and oyster sauce.
• After another minute, add veggies and stock/water.
• Stir-fry until chicken is cooked.
• Add cashews, stir-fry for one more minute.
• Done! As is the rice.
• Serve on a bed of rice.

Steps:

• On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
• In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
• Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
• Stir in the coconut milk, cilantro and Thai basil.
• Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
• Cool to room temperature and serve on basmati rice the next day.

Steps:

• First make the dressing by mixing all salad dressing ingredients together in the bowl.
• Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
• Slice the cucumber, then cut the slices in half. Place in a salad bowl.
• Add the grated carrot, cashews, red pepper, and spring onions.
• Pour the dressing over and toss well.
• Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.