Table of Contents

Chicken With Burnt Chilli Paste and Cashew Nuts: A Fiery Delight

The first time I tasted a truly authentic chilli paste, it was a revelation. Not the overly sweet, mass-produced kind you find in supermarkets, but a deeply complex, smoky, and fiery concoction that left my taste buds tingling for hours. I remember being in a small, family-run restaurant in Thailand, sweat dripping down my forehead, completely unable to stop myself from taking another bite. This Chicken With Burnt Chilli Paste and Cashew Nuts strives to recreate that bold, unapologetic flavor. It’s a dish that demands attention and delivers a satisfying kick that will keep you coming back for more.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Spicy, Asian

Ingredients

Main Ingredients:

2 garlic cloves, thinly sliced
350g boneless, skinless chicken breasts, cubed
2 tablespoons water
2 teaspoons sugar
1 red chili, thinly sliced
10 Thai basil leaves
4 kaffir lime leaves, shredded
100g cashew nuts

For the Burnt Chilli Paste:

3 tablespoons peanut oil
7 dried chilies, finely chopped
6 garlic cloves, finely chopped
1 tablespoon cooked, peeled prawns
1 tablespoon fish sauce
2 tablespoons tamarind juice (from 30g block of tamarind soaked in 125ml boiling water and strained)
2 tablespoons brown sugar

For the Garnish:

Red chili
Basil leaves

Equipment Needed

Frying pan
Pestle and mortar (or food processor)
Wok

Instructions

Prepare the Tamarind Juice: Start by making the tamarind juice. Soak a 30g block of tamarind in 125ml of boiling water. Let it sit for about 15-20 minutes to soften. Then, strain the mixture through a fine-mesh sieve, pressing down on the tamarind pulp to extract all the juice. Discard the pulp and set the tamarind juice aside.
Make the Burnt Chilli Paste: Heat 3 tablespoons of peanut oil in a frying pan over medium heat. Add the finely chopped onion and fry until softened and translucent. This usually takes about 5-7 minutes. Remove the onion from the pan and set aside.
Blacken the Chilies: Add the finely chopped dried chilies to the same pan. Fry them until they are blackened and fragrant, being careful not to burn them completely. This will take just a few minutes; watch them closely. Remove the blackened chilies from the pan and set aside.
Fry the Garlic: Add the finely chopped garlic to the pan and fry until golden brown and fragrant. This should only take a minute or two. Remove the garlic from the pan and set aside.
Grind the Paste: Using a pestle and mortar (or a food processor), grind together the dried prawns, half of the fried chillies, the softened onion, and the fried garlic to create a coarse paste. Don’t over-process; you want some texture.
Combine the Paste Ingredients: Add the coarse paste to the pan along with the fish sauce, tamarind water, and brown sugar. Gently heat the mixture for a few minutes, stirring constantly, until the sugar dissolves and the flavors meld together. Set the finished burnt chilli paste aside.
Prepare the Wok: Heat some peanut oil (about 2 tablespoons) in a wok over high heat. Once the oil is hot, add the thinly sliced garlic and fry until brown and fragrant. Be careful not to burn it; it should only take seconds.
Sear the Chicken: Add the cubed chicken breasts to the wok and fry for a couple of minutes on each side to sear and seal in the juices. You don’t need to cook the chicken all the way through at this stage.
Add the Flavors: Crumble the remaining fried chillies into the wok. Add 2 tablespoons of the burnt chilli paste to the wok (you might need more depending on your spice preference), then add the fish sauce, water, sugar, and thinly sliced red chili.
Fry Over High Heat: Fry the mixture over high heat, stirring constantly, until the chicken is cooked through and the sauce has thickened slightly. This should take about 5-7 minutes.
Add the Finishing Touches: Add the Thai basil leaves, shredded kaffir lime leaves, and cashew nuts to the wok. Fry for another minute, stirring to combine all the ingredients. The basil should wilt slightly, and the cashews should become toasted.
Garnish and Serve: Garnish with fresh red chili and basil leaves. Serve immediately with plain boiled rice.

Expert Tips & Tricks

Spice Level: Adjust the amount of burnt chilli paste to your liking. Start with 2 tablespoons and add more if you want a spicier dish. Remember that the dried chilies can vary in heat, so taste as you go.
Chilli Preparation: Toasting the dried chilies before chopping them can enhance their flavour and make them easier to grind. Be careful not to burn them.
Tamarind Substitute: If you can’t find tamarind, you can use lime juice as a substitute, although the flavor will be slightly different.
Make Ahead: The burnt chilli paste can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
Chicken Doneness: Ensure the chicken is cooked through by checking that it’s no longer pink inside.
Wok Technique: If you don’t have a wok, a large skillet will also work, but the high, sloping sides of a wok help to keep the ingredients contained and allow for even cooking.

Serving & Storage Suggestions

Serve the Chicken With Burnt Chilli Paste and Cashew Nuts immediately with plain boiled rice to soak up all the delicious sauce. Garnish with fresh red chili and basil leaves for a vibrant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or stir-fry in a wok or pan with a little oil. You may need to add a splash of water if the sauce has thickened too much. Reheating may slightly alter the texture of the cashews, but the flavor will still be delicious. This dish is best consumed fresh, but freezing is possible. Freeze in an airtight container for up to one month, defrost completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	60mg	20%
Sodium	650mg	27%
Total Carbohydrate	25g	8%
Dietary Fiber	2g	8%
Sugars	15g	–
Protein	30g	60%

Variations & Substitutions

Vegetarian/Vegan: Substitute the chicken with firm tofu or tempeh. Omit the dried prawns in the chilli paste or substitute with dried shiitake mushrooms for umami. Use soy sauce instead of fish sauce.
Gluten-Free: Ensure that the fish sauce you use is gluten-free. Many brands contain wheat.
Nut Allergy: If you have a nut allergy, you can substitute the cashew nuts with sunflower seeds or pumpkin seeds.
Milder Spice: Reduce the number of dried chillies in the paste or remove the seeds before chopping them.
Coconut Milk: For a creamier sauce, add a splash of coconut milk during the last few minutes of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use fresh chilies instead of dried chilies?
A: While dried chilies provide a more intense, smoky flavor, you can substitute with fresh chilies. Use about 15g of fresh red chilies, finely chopped. Adjust the amount based on your preferred spice level.

Q: What if I don’t have a pestle and mortar?
A: A food processor works well as an alternative. Pulse the ingredients until you achieve a coarse paste. Be careful not to over-process.

Q: Can I make this dish less spicy?
A: Absolutely! Reduce the number of dried chilies used in the burnt chilli paste. You can also remove the seeds from the chilies, as this is where most of the heat resides.

Q: Can I use pre-made chilli paste?
A: While you can use pre-made chilli paste as a shortcut, the flavor won’t be as complex or authentic as making your own. I strongly recommend making the paste from scratch for the best results.

Q: What’s the best way to serve this dish?
A: Serve hot with plain boiled rice to soak up the flavorful sauce. A side of steamed vegetables, such as broccoli or bok choy, also pairs well with this dish.

Final Thoughts

This Chicken With Burnt Chilli Paste and Cashew Nuts is more than just a meal; it’s an experience. The combination of smoky, spicy, sweet, and savory flavors will awaken your senses and transport you to the bustling streets of Thailand. Don’t be intimidated by the slightly longer ingredient list – the process is straightforward, and the end result is well worth the effort. So, gather your ingredients, embrace the heat, and prepare to create a dish that will leave a lasting impression. I encourage you to try this recipe and share your feedback! Pair it with a chilled Thai beer for the ultimate culinary experience.

Chicken With Burnt Chilli Paste and Cashew Nuts Recipe