250 g boneless and skinless chicken breast, 1.5 cm cube
80 g toasted cashew nuts
8-10 dried chillies
1/2 green bell pepper, small cubes
2 garlic, chopped
2 tbsp cooking oil
1 stalk spring onion, rough cut
Salt, pepper to taste
To marinade chicken:
1 tbsp corn starch
2 tsp soy sauce
1 tsp oil
Sauce:2 tbsp WORLDFOODS Thai basil curry paste
2 tbsp coconut milk
1 tsp corn starch + 2 tbsp hot water (mix to make corn starch slurry)
Marinade chicken with the marinade ingredients for about 30 minutes.
In the meantime, mix 2 tablespoons of Worldfoods Thai basil curry paste with 3 tablespoons ofnwater to thin it out.
Heat up 1 tablespoon of oil in the skillet/wok, brown the chicken and cook for 2-3 minutes. Transfer chicken into a plate.
Heat up the remaining oil, sautée garlic, dried chillies and green bell pepper until fragrant then add back the chicken.
Add the Worldfoods Thai basil curry sauce, coconut milk and corn starch slurry, stir until the chicken is nicely coated with the sauce then add the toasted cashew nuts.
Season with a little salt and pepper, if needed.
Remove from heat, transfer to a serving plate and garnish with spring onion.
Serve with hot rice.
