Coconut Cashew Chicken and Jasmine Rice (or Rice Noodles)

prep time:: 20 min
total time:: up to 50 minutes

Makes 4 servings

grilled chicken marinated in Thai seasonings on a bed of jasmine rice; can be adapted to use with vegetarian breaded “chik” nuggets and baked

ingredients

1 1/2 Tbsp packed dark brown sugar
1 Thai chile, stemmed, seeded and finely chopped
1 Tbsp minced garlic
1 Tbsp red curry paste
3 Tbsp grated ginger root (1 Tbsp ground)
1/4 cup chopped fresh cilantro (or 1 heaping Tbsp dried)
1/4 cup chopped fresh basil (pref. Thai purple basil)
i bunch finely chopped green onions
1/4 cup finely chopped fresh lemongrass, outer leaves discarded (1 heaping Tbsp if dried)
grated zest of one small lime
juice of zested lime + 4 Tbsp more lime juice
13.5 - 14 oz can coconut milk
3 Tbsp dark sesame oil
1 1/2 Tbsp fish sauce or oyster sauce
4 chicken breasts (can replace each chicken breast with 4 vegetarian “chik” nuggets per serving)
pineapple chunks to skewer
red onion chunks to skewer
plum sauce (or chili sauce) to baste pineapple and red onion
1 cup jasmine rice
2 cups water
5 Tbsp cashews

directions

1
MARINATE:
2
In a covered dish for marinating, stir together 1 1/2 Tbsp packed dark brown sugar; 1 Tbsp red curry paste; 1 Thai chile, stemmed, seeded and finely chopped; 1 Tbsp minced garlic; 3 Tbsp grated ginger root (or 1 Tbsp ground); 1/4 cup chopped fresh cilantro (or 1 heaping Tbsp dried); 1/4 cup chopped fresh basil (pref. Thai purple basil); 1 bunch finely chopped green onions; 1/4 cup finely chopped fresh lemongrass, outer leaves discarded (1 heaping Tbsp if dried); grated zest of one small lime; juice of zested lime + 4 Tbsp more lime juice; 13.5 - 14 oz can coconut milk; 3 Tbsp dark sesame oil; and 1 1/2 Tbsp fish sauce or oyster sauce. Marinate 4 chicken breasts (can replace each chicken breast with 4 vegetarian “chik” nuggets per serving) overnight if possible.
3
TO GRILL:
4
Grill the chicken breasts on an oiled rack on medium-high till firm. Grill a couple of small skewers of pineapple and red onion chunks basted in plum sauce or chili sauce as well. If baking vegetarian “chik” nuggets, preheat oven to 350F and bake in marinade about 15 - 18 minutes or according to package directions. Just before starting to cook chicken, rinse 1 cup jasmine rice and bring 2 cups water to boil, then add rinsed rice, return to boil, cover and simmer 15 minutes or till water is absorbed. Let rice and chicken stand a few minutes before serving chicken mixture, pineapples, onions, and 5 Tbsp cashew pieces on top of rice.
5
TO STIR-FRY:
6
Heat oil, add chicken, and stri fry till no longer pink in center. Add veggies to chicken and saute till softened. Ad 1 Tbsp red curry paste and can of coconut milk with 1 lob. cooked rice noodles. Mix in pineapple, red onion, 5 Tbsp cashews, and 3 Tbsp plum, chili, or sweet and sour sauce.