Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste

Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com

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 and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com
Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com
Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com
Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com
Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com

 

 

Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste | www.fussfreecooking.com

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2 Responses to Thai-Style Chicken and Cashew Stir Fry with ‘Five Tastes’ Thai Green Curry Paste
  1. Sara
    November 26, 2013 | 2:00 am

    This stirfry looks awesome – so delicious!

  2. Robbie G. Walters
    December 3, 2013 | 7:32 am

    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.

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