Thai Chicken, Ginger and Cashews

A dish full of flavor, freshness, and attitude. The ingredients are easy to prepare – fresh grated ginger, lots of coriander, a chili and garlic to add to the excitement, cashews browned in oil, combined with chicken, coconut milk, green capsicum, severed over a bed of white rice.

This is just a great meal for a balmy summer evening out on the balcony. I’ve prepared this recipe a couple of times now and one time I forgot the garnish at the end (too busy talking with friends) and another time I added a little too much of the green curry mix which made it a little too hot – need to be careful on that. All up – this recipe generates a good quality meal, attractive and interesting in taste and presentation.

Ingredients (3 serves)

  • 2 tbsp. vegetable oil
  • 350g chicken breast cut into bite size pieces
  • 2 cloves of garlic, crushed
  • 1 large onion, chopped
  • 1 tbsp. fresh ginger root, finely chopped
  • 1 red chilli, de-seeded and finely chopped
  • 1 tbsp. green curry paste
  • 200 mil. coconut milk
  • 2 tbsp. coriander, chopped
  • ¼ green pepper (capsicum), finely chopped
  • ½ cup plain cashew nuts, fried until golden


  1. Heat the oil in a wok or large frying pan.
  2. Add the chicken, garlic, onion, and chilli. Stir-fry for two minutes.
  3. Add the curry paste and ginger and stir-fry for a further five minutes.
  4. Add the coconut milk, green pepper and half the coriander and simmer for five minutes.
  5. Garnish with the remaining coriander and sprinkle the cashews over the top.