date:Aug 28, 2014
Ingredients
1 tbs peanut oil
80g (1/2 cup) raw cashews
6 (about 800g) chicken thigh fillets, cut into 2cm cubes
2 red onions, cut into wedges
12 fresh red green bird's eye chillies
5cm piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced
125g (3/4 cup) palm sugar, finely chopped 1 tbs fish sauce
1 tbs rice wine vinegar
1 tbs light soy sauce
1/2 cup Thai basil leaves, with flowers
Method
Step 1
Heat 1 tsp of the oil in a wok over high heat. Add the cashews and st