Best 7 Cashews Thai Style Recipes

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

SWEET AND SPICY THAI CASHEWS

Steps:

• Preheat your oven to 350 degrees. Line a baking sheet with parchment.
• In a medium bowl, add all of the ingredients up to the sesame seeds. Stir to combine. Add the cashews and stir to coat.
• Dump the mixture onto the parchment lined sheet. Bake for 20 minutes*, stirring once halfway through, then once just before they are done.
• Remove from the oven (giving them a little stir to coat). Sprinkle a bit of lime zest on top. Allow to cool completely before eating.

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

THAI SPICED CASHEWS

Steps:

• Finely chop kaffir lime leaves and combine in a small bowl with coconut palm sugar, salt and crushed red pepper.
• Heat a large skillet (large enough to cook the cashews in a single layer) over medium heat. Once hot, add coconut oil. Add in cashews and cook 6 to 7 minutes, frequently stirring, until golden brown.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/02/IMG_8681.jpg" width="550" /]
• Toss in spices, quickly stir to coat and immediately remove from heat.
• Pour cashews onto a baking sheet to cool in a single layer.
• Once completely cool, serve and Enjoy!

CASHEWS THAI STYLE

Steps:

• Heat the oil in a pan over medium heat, add in the shredded lime leaves and chilli flakes and fry just until the leaves change colour.
• Remove from the heat and drain off any oil you can. Add the cashews to the pan and stir over a low heat for a minute or so.
• Remove from the heat and add the shallots, garlic and salt to taste. Try to not eat the lot!

FRIED CASHEWS WITH LIME ZEST AND CHILE

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

THAI SALAD WITH CASHEWS

Steps:

• First make the dressing by mixing all salad dressing ingredients together in the bowl.
• Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
• Slice the cucumber, then cut the slices in half. Place in a salad bowl.
• Add the grated carrot, cashews, red pepper, and spring onions.
• Pour the dressing over and toss well.
• Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!