Spicy Chicken with Cashew Nuts, Thailand.

A trip to Thailand always is synonymous with Wonders. Tonight, as we have done about once a week since last year, we fell again for what became a habit in our house: cooking Thai food. We can’t help it, this food is just too good to be real. At the moment, our favorite is the Spicy Thai Chicken with Cashew Nuts. I could include this recipe in my World Food Challenge section, but at this point, I must say that cooking it has become so recurrent that it does not apply to the concept of “first time” challenge anymore. Anyhow, it is still way worth writing a post about it!

Spicy Thai Chicken n Cashew NutsThai cuisine’s profile may seem complex at first, and it actually is. All Thai dishes have in common strong aromatic components and a spicy edge. As Wiki states so well: “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath.” Add to it that Thai cuisine pays attention to detail, color, texture and taste, and you now get to understand why Thai cuisine is one of the most popular cuisines in the world. When you take a bite of any Thai dish, what’s happening in your mouth simply is a joyful combination of flavors, juices and spices that burst up your palate. It often is fresh and hot at the same time, crispy and tender, and mouthwatering, always! You eat with the eyes first, then you smell the dish’s fragrant aromas, and finally you just get-to-it and no longer wait for tasting, full mouth!!!

Spicy Thai Chicken and Cashew Nuts

Thai food is like the people of Thailand. Happy. Comforting. Joyful. Fresh. Spicy and exotic. Welcoming. Sharable. And you always want some more. It’s like a vacation in Thailand, you always want to stay longer and not go back to your flat and spiceless daily routine. That’s also what cooking world food brings me on a daily basis: the joy of traveling to an exotic place without getting on a plane. When work is not so much of an excitement some days, my nights are getting much more colorful, flavorsome and fun thanks to new exciting cooking trials! And cooking Thai food makes some of those nights incredibly relaxing, as if I were sitting at one of those little restaurants in Thailand above the sea. I would highly recommend cooking world food to anyone who wants to open up his/her mind to the concept of traveling. There are dishes that I have cooked and that afterwards made me want to go places I had never planned on going to, like for instance the Turks and Caicos islands, or Japan.

In the meantime, here is the recipe of my amazing stir-fry Spicy Thai Chicken with Cashew Nuts.

Spicy Thai Chicken with Almonds

 

INGREDIENTS (serve 4)

  • 4 chicken breasts, cut into bite pieces
  • 1 large onion, chopped in medium sized chunks
  • 2 large cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 hot long green pepper
  • 3 to 4 small red bird-eye chilies (cut in halves, length-ways, seeds removed)
  • 100 g of cashew nuts
  • 3 to 5 scallions, chopped
  • sunflower oil
  • 1 tbsp of soy sauce
  • 1 tbsp of fish sauce
  • 2 tbsp of oyster sauce
  • 1 tbsp of sugar
  • 1/2 tsp of chili paste
  • 1/2 tsp of tomato paste
  • 2 to 3 tbsp of water

 

DIRECTIONS

  1. Cut the chicken breasts into bite pieces
  2. Chop, mince and cut all vegetables and hot peppers according to instructions above
  3. In a small bowl, combine the water with chili paste, tomato paste, soy sauce, fish sauce, oyster sauce and sugar.
  4. Heat oil in a wok. Brown the garlic along with the bird-eye peppers.
  5. Remove the peppers from the wok and stir-fry the chicken.
  6. Add the onion, combine and cook for 1 minute, then add the bell peppers.
  7. Put back the bird-eye peppers and add in the hot long green pepper.
  8. Stir-fry 2 minutes then pour the sauce over.
  9. Combine. Chop the scallions and sprinkle over the dish in the wok along with the cashew nuts.
  10. Stir in (roughly) and serve immediately over Thai perfumed rice.

 

For more Asian dishes recipes, check out my Cookbook right here: A French Girl’s Cooking Adventures in Her Kitchen.

Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.

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