Thai Cashew Chicken

Ingredients

• 2 tbsp tamarind paste
• ¾ cup coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 whole lime
• 1.5 lb chicken thighs, boneless and skinless
• 1 cup roasted unsalted cashews
• 2 whole red Thai chilies (or 1/2 tsp chili flakes)
• 4 whole garlic cloves
• 2 tbsp olive oil
• 1 pinch salt and pepper

Instructions

1. 1

   Mince garlic and slice Thai chilies thinly (discard seeds if less heat preferred).

2. 2

   Cut chicken into 1.5-inch pieces and season all over with salt and pepper.

3. 3

   Whisk tamarind, coconut milk, fish sauce, and palm sugar in a small bowl until sugar dissolves.

4. 4

   Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.

5. 5

   Add chicken in a single layer without stirring. Let sear 3 minutes until golden on one side.

6. 6

   Stir chicken and continue cooking 2 minutes until mostly opaque throughout.

7. 7

   Add minced garlic and sliced chilies; stir constantly for 30 seconds until fragrant.

8. 8

   Pour in tamarind sauce, stir well, then simmer 4 minutes until sauce coats chicken.

9. 9

   Stir in cashews and cook 1 minute until heated through.

10. 10

    Squeeze lime juice over the pan and taste; adjust salt or lime as needed.

11. 11

    Serve over jasmine rice or with sticky rice on the side.

Tools you’ll need

• large 12-inch skillet or wok
• small mixing bowl
• whisk
• wooden spoon or silicone spatula
• cutting board
• knife
• measuring spoons

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