Chicken With Burnt Chilli Paste And Cashew Nuts

Name: Chicken With Burnt Chilli Paste And Cashew Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: main; 2 garlic cloves, thinly sliced; 350 g boneless skinless chicken breasts, cubed; 2 tablespoons water; 2 teaspoons sugar; 1 red chile, thinly sliced; 10 Thai basil; 4 kaffir lime leaves, shredded; 100 g cashew nuts; For the burnt chilli paste; 3 tablespoons peanut oil; 7 dried chilies, finely chopped; 6 garlic cloves, finely chopped; 1 tablespoon cooked peeled prawns; 1 tablespoon fish sauce; 2 tablespoons tamarind juice (30g block of tamarind soaked in 125ml boiling water and strained); 2 tablespoons brown sugar; For the garnish; red chile; basil leaves

Servings: persons

main
2 garlic cloves, thinly sliced
350 g boneless skinless chicken breasts, cubed
2 tablespoons water
2 teaspoons sugar
1 red chile, thinly sliced
10 Thai basil
4 kaffir lime leaves, shredded
100 g cashew nuts
For the burnt chilli paste
3 tablespoons peanut oil
7 dried chilies, finely chopped
6 garlic cloves, finely chopped
1 tablespoon cooked peeled prawns
1 tablespoon fish sauce
2 tablespoons tamarind juice (30g block of tamarind soaked in 125ml boiling water and strained)
2 tablespoons brown sugar
For the garnish
red chile
basil leaves

1
To make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened. Remove and set aside.
2
Add the chillies to the pan and fry until blackened. Set aside.
3
Add the garlic and fry until golden.
4
Grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. Add the mixture to the pan with the fish sauce, tamarind water and sugar. Heat gently for a few minutes, stirring constantly, and then set aside.
5
Heat the groundnut oil in a wok and fry the sliced garlic until brown. Add the chicken and fry for a couple of minutes on each side to seal.
6
Crumble the remaining fried chillies into the wok and add 2 tablespoons of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. Fry over a high heat.
7
Add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. Garnish with red chilli and basil and serve with plain boiled rice.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: main, 2 garlic cloves, thinly sliced, 350 g boneless skinless chicken breasts, cubed, 2 tablespoons water, and more.

Yes, Chicken With Burnt Chilli Paste And Cashew Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!