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Chili-Basil Tom Kha with Fish Sauce
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Lemongrass Cashew Chicken over Jasmine Rice
Lemongrass Cashew Chicken over Jasmine Rice -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb cashew chicken
- a pinch fish sauce
- 4 oz lime
- 1/4 cup garlic
- 2 tbsp Thai chiles
- 1 cup palm sugar
- 3 cloves 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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