Ingredients
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1 onion, coarsely chopped
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2 garlic cloves (I'd triple this, at least!)
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1/4 cup toasted cashew nuts
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2 tablespoons lemon juice
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1 tablespoon soy sauce
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2 teaspoons palm sugar or 2 teaspoons light brown sugar
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1 teaspoon chopped fresh ginger
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1 tablespoon peanut oil
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2 lbs boneless skinless chicken breasts, cut into 1 inch or 2 lbs coconut milk
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additional toasted cashew nuts (to garnish)
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1 -3 hot red chili pepper, coarsely chopped
Instructions
- Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste.
- Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to 3 minutes.
- Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly.
- Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
- Garnish with toasted cashews.