Thai Style Chicken and Cashew Stir Fry

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  • 500g chicken tenderloins (or breasts/thigh fillets), cut into 1-inch cubes
  • 2 tbsps Thai Green Curry Paste
  • 1 tbsp cooking oil
  • 1 brown onion, peeled & cut into 8 wedges
  • 2 cloves of garlic, peeled & chopped
  • 1 ½ cups frozen broad beans
  • ½ cup dry roasted & unsalted cashews
  • 3 tbsps kecap manis (Indonesian Soy Sauce – see here for the homemade version)
  • 1 tbsp light soy sauce (adjust to taste)
  • 10g basil leaves
  1. Marinate the chicken in curry paste for at least 30 minutes if time permits. Brown the marinated chicken in a dry stir fry pan in batches over high heat. Set aside on a plate.
  2. In the same pan, add cooking oil, onion and garlic and sauté over medium heat. When the mixture becomes aromatic, add frozen broad bean and sauté until they are warm through.
  3. Return the chicken to the pan, add cashews, kecap manis and soy sauce. Saute until well combined.
  4. Check for taste and add more kecap manis and/or soy sauce to taste. Turn off the heat and stir in the basil leaves. If you like the stir fry with a bit of kick, drizzle Sriracha or chilli flakes. Serve with steamed rice.