Chikcken Basil And Cashew Pate Food

BASIL CHICKEN AND CASHEW NUTS

Steps:

• Heat peanut oil in a pre-heated wok. Fry the cashew nuts until they are a light golden brown. Remove nuts onto absorbent paper.
• Heat oil again in the wok. Stirfry onion and chili pepper and garlic until it is light brown.
• Add 3/4 cup basil leaves and saute until the mixture is fragrant.
• Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes.
• Add cashew nuts, remaining basil leaves.
• Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce.
• Serve with rice.

CHICKEN WITH BURNT CHILLI PASTE AND CASHEW NUTS

Steps:

• To make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened. Remove and set aside.
• Add the chillies to the pan and fry until blackened. Set aside.
• Add the garlic and fry until golden.
• Grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. Add the mixture to the pan with the fish sauce, tamarind water and sugar. Heat gently for a few minutes, stirring constantly, and then set aside.
• Heat the groundnut oil in a wok and fry the sliced garlic until brown. Add the chicken and fry for a couple of minutes on each side to seal.
• Crumble the remaining fried chillies into the wok and add 2 tablespoons of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. Fry over a high heat.
• Add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. Garnish with red chilli and basil and serve with plain boiled rice.