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Thai Stir-Fry Shrimp with Chili Paste and Cashews


Tyler Morning Telegraph

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Rate this recipe 4/5 (1 Votes)


  • 1 Tbsp vegetable oil
  • 1/2 pound chicken breast, cubed
  • 1 Tbsp garlic, minced
  • 1/4 cup onions, chopped
  • 1/2 cup cashews, whole or halved, tossed in sugar and toasted
  • 2 Tbsp Thai Kichen roasted red chili paste
  • 2 Tbsp sugar
  • 2 Tbsp fish sauce



Step 1

Heat a saute pan or wok to medium heat. Add oil and onions, saute lightly. Add garlic and chicken. Stir-fry chicken until golden. Add cashews, saute until slightly caramelized. Add chili paste, fish sauce and sugar. Reduce heat and saute for 3 to 5 minutes or until chicken is cooked through. If sauce becomes too thick, add a little chicken broth. Remove from heat and serve with rice.


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