Lately, I have been enjoying a good run of stir fry dishes at home. Some from recipe books as well as my own creation based on what I have on hand. When it comes to staple Asian ingredients in my pantry, Thai Green Curry paste is ranked number one in my book. It is an effortless way to elevate the flavour in dishes, case in point my 3-ingredients pumpkin soup, pea and apple soup and as a quick marinate for chicken in this amazingly tasty stir fry rivalling the chicken and cashew stir fry I like to order from Thai restaurants.
When it comes to Thai food, I feel chilli is the key to a good Thai dish. However, considering not everyone has tolerance for chilli so for this particular stir fry, I decided to add chilli in the form or Sriracha or chilli flakes as a finishing touch rather than cooking with them. The green curry paste has a bit of kick so I would be extra careful when it comes to adding more chilli into this dish.
Thai Style Chicken, Cashew & Basil Stir Fry (with Thai Green Curry Paste)
What you’ll need for 4 servings:-
- 500g chicken tenderloins (or breasts/thigh fillets), cut into 1-inch cubes
- 2 tbsps Thai Green Curry Paste
- 1 tbsp cooking oil
- 1 brown onion, peeled & cut into 8 wedges
- 2 cloves of garlic, peeled & chopped
- 1 ½ cups frozen broad beans
- ½ cup dry roasted & unsalted cashews
- 3 tbsps kecap manis (Indonesian Soy Sauce – see here for the homemade version)
- 1 tbsp light soy sauce (adjust to taste)
- 10g basil leaves
Optional – drizzle with Sriracha or sprinkle with chilli flakes
Method:-
Marinate the chicken in curry paste for at least 30 minutes if time permits. If not, it is okay to marinate for a couple minutes before cooking. Brown the marinated chicken in a dry stir fry pan in batches over high heat. Set aside on a plate.
In the same pan, add cooking oil, onion and garlic and sauté over medium heat. When the mixture becomes aromatic, add frozen broad bean and sauté until they are warm through. Return the chicken to the pan, add cashews, kecap manis and soy sauce. Saute until well combined. Check for taste and add more kecap manis and/or soy sauce to taste. Turn off the heat and stir in the basil leaves. If you like the stir fry with a bit of kick, drizzle Sriracha or chilli flakes. Serve with steam rice.
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This stirfry looks awesome – so delicious!
I just want to take a minute to throw my support behind the Thai chicken stir fry recipe — which uses oyster sauce and fish sauce, yum — linked in the post. I discovered this recipe last summer, and I’ve lost count of how many times I’ve made it. My only modification is to double or triple the ingredients for the sauce, because it’s so darn good everyone always wants extra.
I make this stir fry about twice a week, alternating between ‘Five Tastes’ red curry and their green one too. I dice up chicken thighs and instead of broad beans, I use frozen mixed vegetables (corn, peas and carrots). Thank you for the recipe, we love it so much! =)