Thai Green Curry
This recipe shows you to make a spicy cashew chicken dish. This easy recipe is based on a simple Thai green curry, using chicken cooked in coconut milk, that you can make as hot as you want.
In this recipe, I include a chilli pepper of choice in the ingredients. This is really up to you to choose how hot and spicy you want your spicy cashew chicken to be. There are many types of chilli you can use and you could even use jalapenos, chilli flakes or dried chillies if you want.
I actually used a Scorpion Butch T pepper in this recipe. This pepper used to be the hottest pepper in the World, until it was overtaken by some newcomers to the field! But it really was pretty spicy, as I noticed when I managed to burn my eye when wiping it while I was cooking.
So a gentle reminder, always wash your hands well after slicing or using hot chilli’s!
Hot and Spicy Chicken
We love curry a lot in our house and this is one of the types we like to make. We started making a simple Thai green curry with some green vegetables, either green beans, or a green bell pepper.
But then I thought that some cashew nuts would go very well with the rest, as they do go so well with chicken in other recipes.
This might not be like the spicy cashew chicken you get in the Cheesecake Factory, but it is spicy and it’s cashew chicken, and it’s Thai based – I think you will like it.
Using coconut milk is a great way to make a curry dish and get a tasty sauce. You cannot see the curry sauce in these photos, as it is under the meat absorbed by the rice. But it is really spicy and tasty!
I also use coconut milk in my Indian Curry that we also eat quite regularly, which also has a very delicious sauce.
This meal goes very well with some plain white rice or coconut rice (just remember to soak your rice first before you cook it!)
I hope you enjoy making and more importantly; eating this dish. Please let me know how you get on in the comments section below!
How to make spicy cashew chicken
Spicy Cashew Chicken
This spicy cashew chicken recipe is very quick and easy to make, and goes well with some plain white rice or coconut rice.
Ingredients
- 290g chicken breast, cut into bite-sized pieces
- 1 green bell pepper (or red/yellow)
- 1 hot spicy chilli pepper (I used a Scorpion Butch T pepper in this!!)
- 2 spring onions
- 1 can coconut milk
- 100g unsalted cashews
- 90g Blue Dragon Thai Green Curry paste
- 1 tbsp vegetable oil
Instructions
- Chop the chicken into bite-sized pieces and slice the spring onions and pepper/chilli.
- Heat the oil in a wok. Then add the green curry paste and fry for a minute.
- Then add the chicken and stir fry until browned on all sides.
- Add the can of coconut milk and bring to a simmer. After about 10 minutes, add the bell pepper, the sliced chilli, the cashew nuts and half of the spring onions.
- Cook for another 10 minutes until the sauce has reduced and thickened and the chicken is fully cooked through.
Notes
Serve up with some plain white rice or coconut rice. Garnish with the rest of the sliced green onions.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
