Thai Spiced Cashews Food

SWEET AND SPICY THAI CASHEWS

Steps:

• Preheat your oven to 350 degrees. Line a baking sheet with parchment.
• In a medium bowl, add all of the ingredients up to the sesame seeds. Stir to combine. Add the cashews and stir to coat.
• Dump the mixture onto the parchment lined sheet. Bake for 20 minutes*, stirring once halfway through, then once just before they are done.
• Remove from the oven (giving them a little stir to coat). Sprinkle a bit of lime zest on top. Allow to cool completely before eating.

THAI-SPICED CASHEWS

Steps:

• Heat oil over medium heat. Add the raw cashews and cook in the oil until they turn golden brown.
• Pour the cashews onto a cooking sheet so that they can cool in a single layer for a minute or two.
• Sprinkle the Thai-inspired spice mixture on the cashews and stir until they are well coated. Enjoy!

SPICY CASHEWS RECIPE - THAI CHILI MIX

Steps:

• Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
• Stir the cashew nuts as the oil heats up to stop them burning.
• When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
• Chop the spring (green) onion tops and spur chili into small pieces.
• Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
• Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
• Serve out on a nice plate and garnish with mint leaves.

THAI CASHEW CHICKEN

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.

THAI SPICED CASHEWS

Steps:

• Finely chop kaffir lime leaves and combine in a small bowl with coconut palm sugar, salt and crushed red pepper.
• Heat a large skillet (large enough to cook the cashews in a single layer) over medium heat. Once hot, add coconut oil. Add in cashews and cook 6 to 7 minutes, frequently stirring, until golden brown.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/02/IMG_8681.jpg" width="550" /]
• Toss in spices, quickly stir to coat and immediately remove from heat.
• Pour cashews onto a baking sheet to cool in a single layer.
• Once completely cool, serve and Enjoy!

SPICED CASHEW NUTS

Steps:

• Heat the vegetable oil in a wok. Add the spring onions, pinch chilli flakes, lemongrass and brown sugar along with the cashews. Fry until the nuts look burnished. Season and cool.

CASHEWS THAI STYLE

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!

FRIED CASHEWS WITH LIME ZEST AND CHILE

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

CURRY SPICED CASHEWS

Steps:

• In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container.

THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER

Steps:

• CASHEW BUTTER:.
• Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
• Add sugar and salt; pulse to incorporate.
• Refrigerate in an airtight container for up to 2 weeks.
• SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
• Bring a pot of water to boil for the vegetables and noodles.
• Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
• Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
• Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
• Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
• Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
• Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
• Add sauce to drained vegetables and noodle in pot.
• Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
• until sauce reaches desired consistency: season with salt.
• Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
• Pat scallops dry with paper towels.
• Sear scallops until browned on one side -- flip scallops until browned on other side.
• Divide noodle mixture among 4 plates.
• Top each with 3 scallops.
• Garnish each serving with cilantro and roasted cashew halves.