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Street-Style Massaman Curry with Thai Basil
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Lemongrass Cashew Chicken in Coconut Milk
Lemongrass Cashew Chicken in Coconut Milk -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb cashew chicken
- 1 cup fish sauce
- 3 cloves lime
- 1 tsp garlic
- 1/2 cup Thai chiles
- 1 tbsp palm sugar
- 2 tsp fresh cilantro
- to taste flaky salt
Method
Step by step
- Pat the cashew chicken dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the cashew chicken, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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