I felt like an exotic Asian dish and I found this Far East chicken and cashew curry with jasmine rice. Now this is not one of those heavy curries with loads of sauce. It had just enough to coat the chicken, while still giving it the flavor with a hint of fiery spice. The jasmine rice goes very well with it, as it helps to cool down and absorb any excess heat for those that can't take too much of it. I like my food a bit spicy, just enough to give it a kick, so this turned out perfect.
Prep Time: 30 mins
Cook Time: 20 mins
2 lemongrass stalks
3 garlic cloves, roughly chopped
2 red chillies, finely chopped
5 cm piece fresh root ginger, peeled and finely chopped
1 onion, roughly chopped
40 g fresh coriander, root and leaves separated, roughly chopped
150 g cashew nuts, soaked in a small bowl of water
2 tbsp vegetable oil
600 g boneless skinless chicken breasts, cut into strips
500 g tomatoes, roughly chopped
1 lime, juice only
1 tbsp fish sauce
2 tbsp soy sauce
300 g jasmine rice
350 ml water
350 ml water
1. Soak the cashews in a small bowl of water.
2. Place the lemongrass, garlic, red chillies, ginger, onion and chopped coriander into a food processor and blend to a paste.
3. Add the soaked cashew nuts and blend once more to a thick paste.
4. Heat the wok and add the vegetable oil and when smoking add the sliced chicken breasts. Stir-fry for 2-3 minutes until golden brown.
5. Add the curry paste and continue to stir-fry for two minutes.
6. Place the tomatoes into the same food processor and blend to a purée.
7. Add the puréed tomatoes to the wok and cook the mixture for a further two minutes until sauce has slightly thickened.
8. Meanwhile, place the jasmine rice into a saucepan and cover with water. Bring to the boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes
10.Just before serving, season the curry with the lime juice, fish sauce and soy sauce. Stir in the chopped coriander.
11. Serve the chicken curry with the jasmine rice.