Remove from the heat and stir in the cilantro. Cook for 3 to 5 minutes, or until cooked through to your liking. Add the garlic and cook, stirring, for about 30 seconds. Heat the oil over medium heat in a large skillet. Stir it well and set it cook at high for 3 hours or for 5 hours at low. Working in batches, if necessary, pulse the cauliflower in a food processor until it has the consistency of couscous. Add the curry base and the rest of the ingredients - chicken pieces, tomato paste, Kashmiri chilli powder, coconut milk and salt to the slow cooker. Remove from the heat then stir in the scallions and cashews. Stir in the sauce, coating the chicken and vegetables, and cook for 30 seconds. Add the chicken and cook, stirring occasionally, until chicken starts to brown, 3 to 5 minutes.Īdd the carrot, baby corn and mushrooms and cook, stirring occasionally, about 2 minutes longer, or until everything is cooked to your liking. Add the onion and cook, stirring occasionally, for 1 more minute.
#THAI CASHEW CHICKEN COCONUT MILK HOW TO#
Add the chiles and fry, stirring occasionally, until fragrant, about 1 minute. How to Make Thai Cashew Chicken Step 1: Make Sauce. (Watch closely the cashews will cook quickly.) With a slotted spoon, remove to a paper towel-lined plate. Heat 1 to 2 tablespoons oil in a wok over medium heat, swirling to coat all sides of the wok.Īdd the cashews and cook, stirring, until lightly browned, 2 to 3 minutes. Stir well and refrigerate until ready to stir-fry. Make the stir-fry: Place the chicken in a medium bowl and season with salt and pepper. Blend until completely smooth add more soaking liquid to loosen the sauce, if necessary. Combine the fish sauce, tamari, dates and 2 tablespoons of the soaking liquid in a small blender or mini food processor. Make the sauce: Soak the dates in hot water for 15 minutes. Oil, such as avocado oil (or coconut oil, as long as you keep an eye on the temperature), for fryingĦ to 8 finger-length dried Thai chiles, halved lengthwise (and seeded, if desired)ġ/2 yellow onion, quartered and layers separatedġ6 ears canned baby corn, drained and halved lengthwiseĤ ounces mushrooms, quartered if large or halved if small (I use oyster mushrooms)Ģ to 3 scallions, cut into 1-inch pieces on the diagonalĬauliflower Rice, recipe follows, for servingġ/2 large head cauliflower, cored and cut into florets Thai Chicken Curry with Coconut Milk A few months ago, I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. 2 tablespoons gluten-free tamari (or coconut aminos, for a Whole30 option)Ģ to 4 pitted dates, depending on desired sweetnessġ pound boneless, skinless chicken thighs, trimmed of fat and sliced into bite-size stripsĢ tablespoons rice flour (or almond flour or coconut flour, for Whole30 options)
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