Cashews Thai Style Recipes

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THAI CHICKEN WITH CASHEW NUTS



Thai Chicken with Cashew Nuts image

A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.

Provided by Shane Faz

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons sesame oil
4 ounces raw cashew nuts
2 fresh hot chile peppers, seeded and chopped
1 ⅛ pounds boneless skinless chicken breasts, cut into cubes
salt and pepper to taste
5 tablespoons light soy sauce
5 tablespoons fish sauce
1 tablespoon white sugar
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g

THAI CASHEW CHICKEN



Thai Cashew Chicken image

A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Provided by SKOALZ

Categories     World Cuisine Recipes     Asian     Thai

Time 3h

Yield 4

Number Of Ingredients 14

¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
¾ cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

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.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g

CASHEWS THAI STYLE



Cashews Thai Style image

We fell in love with something very similar to this on a recent trip to Thailand. This is husband Russ's very good attempt at making them at home. We were able to buy the fried garlic and fried shallots at a local Asian supermarket. Very, very morish! Our cashews weren't salted but we used around half a teaspoon, so salt is to taste.

Provided by JustJanS

Categories     Nuts

Time 7m

Yield 1 cashews

Number Of Ingredients 7

2 tablespoons oil
10 kaffir lime leaves, shredded
2 teaspoons chili flakes (to taste)
200 g roasted cashews
2 tablespoons fried shallots
2 tablespoons fried garlic
salt

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!

THAI SALAD WITH CASHEWS



Thai Salad With Cashews image

A recipe I found on About.com for Thai recipes that I am posting for ZWT. Here is what is stated about the salad: "his Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper and Thai herbs. This healthy combination is tossed in a very easy and fat free Thai dressing. Cashew salad can be made in just 15 minutes, but tastes truly gourmet! A great salad recipe to accompany any meal, but especially other Thai food favorites. Note that this salad can also be served as a main course - just add slices of deep-fried tofu (if you're vegetarian), or some cooked shrimp. Enjoy!"

Provided by diner524

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

carrot, grated (use a larger sized grater if you have one)
1 cup whole roasted unsalted cashews
1/2 large red bell pepper, sliced thinly
2 green onions, sliced (or cut in strips lengthwise)
1 bunch fresh coriander
1 bunch fresh basil (to make a "bed" for the salad)
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce (Vegetarians substitute 1 Tbsp. Golden Mountain Sauce OR 1 Tbsp. soy sauce)
1/2 tablespoon soy sauce
1 teaspoon white wine vinegar (or rice vinegar)
2 -3 fresh garlic cloves, minced
1 fresh red chili, de-seeded and minced (OR 1-2 tsp. chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili)
1 -2 teaspoon white sugar (to taste)
1 pinch white pepper (or substitute regular black pepper)

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!

Nutrition Facts : Calories 208.8, Fat 15.5, SaturatedFat 2.7, Sodium 736.9, Carbohydrate 13.8, Fiber 1.8, Sugar 4.1, Protein 6.8

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