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Chicken & Cashew Thai curry
Info
This curry incorporates beautiful, aromatic Thai flavours and will be a firm favourite for all of the family.
Ingredients
Method
Ingredients
- 2 tsp Oil
- 8 Spring onions
- 1 tbsp Bart chilli paste
- 1tsp Bart garlic paste
- 1tsp Bart ginger paste
- 1/2 tsp Bart ground coriander
- 1/4 tsp Bart ground cumin
- 1 Bart lemongrass stick
- 400g Chicken thigh pieces
- 400ml Coconut milk
- 1tbsp Soy sauce
- 1tbsp Brown sugar
- 200ml Chicken stock
- 200g Baby corn
- 150g Green beans
- 100g Cashew nuts
- Fresh Coriander
- 1 Lime
Method
- In a heavy bottom pan heat the oil and gently cook the sliced spring onions for 2 mins. Add the pastes, spices and lemongrass, cook stirring for 1 min until fragrant then add the chicken. Stir to coat with the paste and cook for 5 mins.
- Pour in the coconut milk, soy, sugar and stock, stir and bring to the boil. Add the corn, beans and cashews and simmer for 5 mins.
- Cut the two remaining spring onions into 5cm sections then slice lengthways into narrow ribbons and drop into iced water for 2-3 mins. They will curl and look pretty for decorating the dish.
- When the curry is cooked, check the seasoning then serve with rice and topped with the spring onion curls and coriander leaves.
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