Celia's chicken with burnt chilli paste

    35 min

    Very good but watch out for heat. A tasty and different Thai inspired chicken dish with loads of flavour from the homemade curry paste.

    Wiltshire, England, UK
    3 people made this

    Serves: 2 

    • 340g (12 oz) skinless chicken fillets, diced
    • 1 tablespoon fish sauce
    • 2 tablespoons chicken stock
    • 1/2 teaspoon sugar
    • 110g (4 oz) roasted cashew nuts
    • Thai basil sprigs to garnish
    • For the chilli paste
    • 2 to 3 tablespoons sunflower oil
    • 3 large dried red chillies, chopped
    • 6 cloves garlic, finely chopped
    • 4 shallots, finely sliced
    • 1 tablespoon tamarind puree
    • 1 teaspoon fish sauce
    • 25g (1 oz) brown sugar or honey
    • 1 tablespoon ground dried shrimp (optional)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Make the burnt chilli paste: Heat the oil in a heavy-based frying pan and fry the chillies for a few seconds, without burning them, to release the flavour - add to a blender. Fry the garlic until lightly browned and add to blender. Fry the shallots until lightly browned - add to blender. Blend all the ingredients until smooth.
    2. Return the blender ingredients to the pan with: all the oil used for frying, tamarind puree, fish sauce, sugar/honey, ground shrimp (if using). Fry for a minute or two, until the sugar is dissolved.
    3. Remove all but 2 tablespoons of the burnt chilli paste from the pan. Add the chicken and fry until cooked through.
    4. Add in the fish sauce, stock, sugar and cashew nuts. Stir-fry for 2 minutes. Taste and adjust seasoning, adding more chilli paste if needed.
    5. Spoon onto a serving plate and garnish with Thai basil.

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