Thai Spiced Cashews Recipes

SPICY CASHEWS RECIPE - THAI CHILI MIX

Steps:

• Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
• Stir the cashew nuts as the oil heats up to stop them burning.
• When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
• Chop the spring (green) onion tops and spur chili into small pieces.
• Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
• Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
• Serve out on a nice plate and garnish with mint leaves.

THAI SPICED CASHEW NUTS

Steps:

• Turn the oven to 150°C or 302°F and roast the cashews for 10 minutes. This step is mainly to dry them out a bit as sometimes cashews are quite moist. Alternatively, you could also use pre-roasted cashews with no salt or anything added. Just make sure to keep an even closer look at them when roasting to make sure they don't burn.
• Blend the lime leaves in a spice grinder or chop very finely with a super sharp knife.
• Mix together all the ingredients in a bowl and spread out onto a baking tray lined with good quality parchment paper or a silicone baking mat.
• Turn the oven up to 165°C or 338°F and bake for about 25 minutes or until deep golden brown while giving the nuts a mix every 5 minutes or so. This is to make sure they brown evenly.
• When you are happy with the colour, remove and let them cool down completely before storing in an airtight container in a cool dry place.

SPICY THAI CHILI ROASTED CASHEWS (PALEO & WHOLE30)

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a mixing bowl, whisk together all ingredients except for the cashews. Add the cashews to the mixing bowl. Toss to combine.
• Spread the cashews in an even-layer onto a parchment paper-lined baking sheet. Bake for 10 minutes. Toss. Bake for an additional 5 to 10 minutes or until the cashews are lightly browned and toasted.

SWEET AND SPICY THAI CASHEWS

Steps:

• Preheat your oven to 350 degrees. Line a baking sheet with parchment.
• In a medium bowl, add all of the ingredients up to the sesame seeds. Stir to combine. Add the cashews and stir to coat.
• Dump the mixture onto the parchment lined sheet. Bake for 20 minutes*, stirring once halfway through, then once just before they are done.
• Remove from the oven (giving them a little stir to coat). Sprinkle a bit of lime zest on top. Allow to cool completely before eating.

SPICY CASHEWS

Steps:

• In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

THAI CASHEW CHICKEN

Steps:

• To make the stir-fry sauce, whisk the ingredients together in a small bowl. Set aside.
• Chop the bell peppers and yellow onion into bite-size pieces. Wash the mushrooms, remove the stems, and cut each one into 4 pieces.
• Cut the green onions (top green part only) into 1½ inch pieces.
• Chop the garlic finely.
• On a different cutting board, cut the chicken into cubed bite-size pieces. Add cornstarch, white pepper, and salt to taste and mix making sure the chicken pieces are well coated.
• In a wok heated at medium heat, add oil. Once the oil is heated, fry the dry chili pepper and stir until it changes color. Remove the chilies from the oil and set aside. Add the cashews to the oil. Stir and remove from the heat once they change color and set aside with the chilies.
• Increase the heat under the wok and fry chicken. Add the chicken pieces one by one (quickly) so that they don't stick together, flipping the pieces every so often, for 3-4 minutes or until the exterior is just 'sealed' just as the pieces turn golden. Transfer chicken pieces to a mesh strainer to drain the oil. Repeat with the remaining chicken and flour.
• Discard the oil from the wok, wipe the wok clean and heat 1 tbsp of avocado oil. Add the garlic and stir until it gets a little color. Mix stir fry sauce and add to garlic. Stir until it gets thicker. Add the bell peppers and yellow onions and stir. Add the mushrooms and stir. Add the chicken and toss well. Add the cashews and dried chilies and stir-fry for another half a minute. Turn off the fire under the work. Add the green onions, mix one last time and serve.

THAI SPICED CASHEWS

Steps:

• Finely chop kaffir lime leaves and combine in a small bowl with coconut palm sugar, salt and crushed red pepper.
• Heat a large skillet (large enough to cook the cashews in a single layer) over medium heat. Once hot, add coconut oil. Add in cashews and cook 6 to 7 minutes, frequently stirring, until golden brown.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/02/IMG_8681.jpg" width="550" /]
• Toss in spices, quickly stir to coat and immediately remove from heat.
• Pour cashews onto a baking sheet to cool in a single layer.
• Once completely cool, serve and Enjoy!

CURRY-SPICED CASHEWS

Steps:

• Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
• Add cashews to a bare baking sheet and toast for 5 minutes.
• In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
• Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
• Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
• Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

THAI CASHEW CHICKEN

Steps:

• Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
• Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
• Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the 'Ingredients' section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.
• Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
• Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
• Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
• Add red and yellow bell peppers and toss for 30 seconds to combine.
• Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
• Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
• Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
• Transfer to a serving bowl/dish and serve with warm steamed rice.

ROASTED CURRY CASHEWS RECIPE

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
• Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
• Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.

THAI CASHEW CHICKEN

Steps:

• Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
• Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
• Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
• Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
• Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

THAI SALAD WITH CASHEWS

Steps:

• First make the dressing by mixing all salad dressing ingredients together in the bowl.
• Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
• Slice the cucumber, then cut the slices in half. Place in a salad bowl.
• Add the grated carrot, cashews, red pepper, and spring onions.
• Pour the dressing over and toss well.
• Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!

THAI CASHEW CHICKEN

Steps:

• Mix all the ingredients in the Sauce together. Make sure the sugar is completely dissolved. Set aside.
• Heat up a skillet with the oil on high heat. When the skillet is heated, add the chicken and cook until both sides turn slightly brown. Push the chicken to one side of the skillet and make sure that the other side has the oil.
• Add the garlic and onion and saute for 30 seconds. Add the bell peppers and cashew nuts. Toss and stir fry with the chicken before adding the Sauce. Add the scallion, stir to combine well. Turn off the heat and serve immediately with steamed rice.

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

THAI-SPICED CASHEWS

Steps:

• Heat oil over medium heat. Add the raw cashews and cook in the oil until they turn golden brown.
• Pour the cashews onto a cooking sheet so that they can cool in a single layer for a minute or two.
• Sprinkle the Thai-inspired spice mixture on the cashews and stir until they are well coated. Enjoy!

THAI SPICED NUTS

Steps:

• Preheat oven to 300°F.
• In a bowl, combine honey, green curry paste, oil and salt. Add almonds, pecans, cashews and coconut; toss to coat. Spread in a single layer in a parchment paper-lined 10x15 inch baking sheet.
• Bake, stirring once, for 30 minutes or until nuts are golden brown; cool. Stir nut mixture frequently while it is cooling. Store in a cool dry place for up to 1 week or freeze for up to 1 month.

SPICY THAI NUTS

Steps:

• PREHEAT oven to 250°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt; toss to coat well.
• SPREAD nuts in single layer on large baking sheet sprayed with no stick cooking spray.
• BAKE 1 hour or until nuts are golden, stirring occasionally.
• Sweet & Spicy Thai Nuts: Add 1 tablespoon brown or granulated sugar with sea salt; toss to coat well.

FRIED CASHEWS WITH LIME ZEST AND CHILE

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

SPICED CASHEW NUTS

Steps:

• Heat the vegetable oil in a wok. Add the spring onions, pinch chilli flakes, lemongrass and brown sugar along with the cashews. Fry until the nuts look burnished. Season and cool.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.