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Roast chilli paste chicken with basil and cashews

13 June cook a long

Roast chilli paste chicken with basil and cashews:

For the chilli paste:
½ cup of dried red chillies
3 shallots, peeled and cut into quarters
1 head of garlic, peeled
1 tbsp soy sauce
2 tbsp coconut sugar (brown if unavailable)
2 tbsp canola/veg oil
2 tbsp tamarind paste
1 tsp fish sauce

For the Chicken Stir-Fry:
500g boneless chicken breasts, cut into strips
3 tbsp canola/veg oil
4 cloves of garlic, finely minced
2 tbsp soy sauce
11/2 white onions cut into quarters, then in half again (layers separated)
1 red pepper, de-seeded and cubed
1 yellow or green pepper, de-seeded and cubed
1 cup of sugar snap peas, sliced
100 g raw unsalted cashew nuts
70g (1 pkt basil leaves) fish sauce and sugar to taste

For the rice:
1 1/2 cups jasmine rice
2 cups coconut milk
¼ cup of water
1 tsp white sugar
½ cup desicated coconut, lightly toasted pinch of salt

To make the paste:
• Dry roast the chilli's in a pan until they have become brittle and darkened in colour (+- 5 mins), remove to a dish and allow to cool. In the same pan, fry the onion and garlic until slightly softened.
• Place the onion and garlic along with the chillies and tamarind in a processor and grind. Add some oil to make a paste.
• In the same pan used earlier add another tbsp of oil and fry the chilli paste for 1-2 mins, then stir in the coconut sugar. Remove from the heat and stir in the soy sauce, and season with fish sauce.

• For the stir-fry:
• Heat oil in a wok, add chicken strips (at high heat). Immediately add garlic, stir through, then add roasted chilli paste (3 tbsp) and soy.
• When chicken is almost cooked, add onion and peppers. Stir and allow veg to finish cooking, must still have a bite and not be overcooked. Add and stir through cashew nuts and allow to cook for a further minute
• Taste and adjust with fish sauce and sugar. Add more chilli paste if more heat is desired
• Just before serving and sugar snap peas and torn basil leaves

For the rice:
• Place the rice along with the coconut milk, water and sugar in a pot on medium high heat. Bring to the boil. Once boiling lower temperature and allow to simmer with the lid on for 15 minutes or until cooked and liquid is absorbed (should remain slightly sticky)
• Add toasted coconut and stir through

To Finish:
* Place a generous spoonful of rice into a bowl. Topped with chicken stir-fry and garnish with additional basil and toasted coconut

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