Thai Cashew Chicken
Tender chicken with roasted cashews in a silky tamarind-coconut sauce, balanced with lime and Thai chilies. Ready in 30 minutes with maximum flavor and minimal fuss.
- Total time
- 30 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Mince garlic and slice Thai chilies thinly (discard seeds if less heat preferred).
Step 2
Cut chicken into 1.5-inch pieces and season all over with salt and pepper.
Step 3
Whisk tamarind, coconut milk, fish sauce, and palm sugar in a small bowl until sugar dissolves.
Step 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 5
Add chicken in a single layer without stirring. Let sear 3 minutes until golden on one side.
Step 6
Stir chicken and continue cooking 2 minutes until mostly opaque throughout.
Step 7
Add minced garlic and sliced chilies; stir constantly for 30 seconds until fragrant.
Step 8
Pour in tamarind sauce, stir well, then simmer 4 minutes until sauce coats chicken.
Step 9
Stir in cashews and cook 1 minute until heated through.
Step 10
Squeeze lime juice over the pan and taste; adjust salt or lime as needed.
Step 11
Serve over jasmine rice or with sticky rice on the side.
Tools you’ll need
- large 12-inch skillet or wok
- small mixing bowl
- whisk
- wooden spoon or silicone spatula
- cutting board
- knife
- measuring spoons
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