Thai Basil Chicken with Cashew Nuts
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
About 1 lb chicken thigh fillets, sliced into thin strips
1/4 cup fish sauce
1 tsp caster sugar
2 cloves garlic, finely chopped
3 Asian shallots, thinly sliced
1 tbsp roasted chilli paste
1 tbsp dark soy sauce
1 cup loosely packed Thai basil leaves
1/2 cup cashew nuts, lightly roasted in a dry fry pan
1 fresh red chile, thinly sliced, for garnish
Place the chicken in a medium ceramic bowl, add the fish sauce & sugar, mix well and marinate for at least 2 hours or overnight in the fridge.
Heat 1 tbsp vegetable oil in a fry pan or wok over medium low heat. Add the garlic, shallot & a pinch of salt (to prevent the garlic from being burnt). Fry for 2-3 minutes or until the shallot is soft.
Turn up the heat of the wok to medium high and add the chicken to the wok and stir fry until brown, 3-4 minutes (depending on the size of the strips).
Add chilli paste and dark soy sauce and stir fry for further 1-2 minutes.
Add the Thai basil leaves and give it a quite stir until they are just wilted. Sprinkle with cashew nuts and thinly sliced fresh red chiles. Serve immediately with steamed rice and Asian greens.