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Heyo. I'm starting to go through my saved recipes and images of food now that I found the food/recipe post category here. Here's one of my favourite Thai dishes, completely home made with no additives or preservatives at all. The recipe here is in my author voice. Also, say hello to Avocado Salt and Avocado Pepper, two of our photography friends who will be helping to illustrate these recipes.
Recipe
Hello. C J here. So I was visiting some relatives for a family event a while ago and we decided to get Thai food for dinner. I’m familiar with Thai food and I’ve eaten it a lot. It reliably gives me new ideas for recipes that I can make myself. That’s one of the reasons why I like it so much. This particular night we got the place’s specialty, cashew chicken with coconut rice. It was good. So, when I got home I endeavoured to make my own version of it. Here is that version. This is best served with the coconut rice that accompanies the recipe. Plain rice or sticky rice would work well if you don’t like coconut.
Ingredients
One Chicken Breast
One White Onion
One Cup Cashews
One Teaspoon Minced Garlic
One Teaspoon Minced Ginger
Two Cups Long Grain Rice
One Can Coconut Milk
One Cup Water
One Tablespoon Sugar
One Teaspoon Salt
Salt and Pepper to Taste
For the Stir Fry
Cube the chicken breast into half inch cubes. Peel and dice the onion.
In a large frying pan heat just enough canola oil to coat the bottom of the pan and set it to medium high heat. When it is hot add the chicken. Cook for five minutes then flip and cook for another five minutes on the other side. Check the chicken is done by slicing one in half. It should be pure white and not pink.
Add in the onion, garlic and ginger. Simmer on medium high heat for five minutes. Add the cashews. Salt and pepper to taste.
Serve with coconut rice.
For the Coconut Rice
In a large pot add the rice, coconut milk, water, sugar and salt. Bring to a boil. Reduce the heat to low and put on the lid. Let simmer without opening the lid for 20 minutes.
That’s it. Enjoy.
C J Mcpherson
Recipe
Hello. C J here. So I was visiting some relatives for a family event a while ago and we decided to get Thai food for dinner. I’m familiar with Thai food and I’ve eaten it a lot. It reliably gives me new ideas for recipes that I can make myself. That’s one of the reasons why I like it so much. This particular night we got the place’s specialty, cashew chicken with coconut rice. It was good. So, when I got home I endeavoured to make my own version of it. Here is that version. This is best served with the coconut rice that accompanies the recipe. Plain rice or sticky rice would work well if you don’t like coconut.
Ingredients
One Chicken Breast
One White Onion
One Cup Cashews
One Teaspoon Minced Garlic
One Teaspoon Minced Ginger
Two Cups Long Grain Rice
One Can Coconut Milk
One Cup Water
One Tablespoon Sugar
One Teaspoon Salt
Salt and Pepper to Taste
For the Stir Fry
Cube the chicken breast into half inch cubes. Peel and dice the onion.
In a large frying pan heat just enough canola oil to coat the bottom of the pan and set it to medium high heat. When it is hot add the chicken. Cook for five minutes then flip and cook for another five minutes on the other side. Check the chicken is done by slicing one in half. It should be pure white and not pink.
Add in the onion, garlic and ginger. Simmer on medium high heat for five minutes. Add the cashews. Salt and pepper to taste.
Serve with coconut rice.
For the Coconut Rice
In a large pot add the rice, coconut milk, water, sugar and salt. Bring to a boil. Reduce the heat to low and put on the lid. Let simmer without opening the lid for 20 minutes.
That’s it. Enjoy.
C J Mcpherson
Category Food / Recipes / All
Species Unspecified / Any
Size 2217 x 1662px
File Size 922.1 kB
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