Chicken and Cashew Nut.

Husband E and I have this every Friday night from our local Thai restaurant, on the couch, watching some lovely TV shows from the U.K.

Well, now I can make it.

Chicken and Cashew Nut -from a Thai cooking course I did for a day.

1 double breast chicken cut into bite sized pieces

1T fresh red chilli

2 T chopped garlic

3T chilli paste in soya bean oil (available from Asian grocers)

1/4 cup sliced carrot

12 green beans (topped, tailed and halved)

1 onion cut into eighths

1/2 green and 1/2 red capsicum

1 cup roasted cashew nuts

2 t fish sauce

2 t soy sauce (not Japanese, Chinese or Thai OK)

2 t palm sugar (or 1 t white sugar) Mix fish sauce,soy and palm sugar altogether till well blended.

1/2 cup shallots, cut into 5cm pieces

2 T oil

-Heat oil in pan

-Fry garlic and chilli until garlic golden and fragrant

-Add chicken, chilli paste, onion. Cook till chicken cooked

-Add carrot, beans, capsicum and half cashew nuts.

-Add fish sauce, soy and palm sugar.

-Add shallots

Pour chicken onto rice with extra (left over) cashew nuts.