A Long Awaited Recipe!

* Argh! This was supposed to go up at the start of this week! I'm so sorry it's late. I've just finished my last exam and I'm packing for a trip to London and then home for mum's birthday. I hope you enjoy this recipe and forgive me for the delay.

I only have one exam left! Whooooo! Unfortunately it's also the longest/hardest but we'll skip that for now.* Today I am going to share with you a recipe for Thai Green Curry so that you can finally put that curry paste recipe from last month to good use. I don't know why it's taken me so long to post this - I think I just always thought I already had, as it's one of my favourite meals. It's really easy to make and if you don't want to make your own paste then I'd probably recommend Mae Ploy as the paste to use - you can buy it from Tesco and Asian supermarkets as well as probably others. It's a large pot and will last for ages but once you've made your own curry pastes then I can promise that you won't go back. 

Chicken And Cashew Nuts

So, you've all been waiting a long time for this dish and for that I apologise, I was trying to get a burn rate of less than 50%! My overriding piece of advice is to be careful when you make this - I've burnt myself with the oil twice in the five times I've made this. It was probably worth it though and that warning aside, let me tell you about the first time I ate this dish. It was in Thailand at the Rayavadee hotel, we'd just come back from a day of snorkelling around the islands (ok, I bobbed about them in a life jacket but that ruins the image!) and were relaxed and sun kissed. When we arrived at the restaurant I wanted something simple, without coconut milk, and chicken with cashew nuts caught my eye - it's one of my sister's favourite dishes, so I knew it tasted good. The sauce, which the chicken is cooked in, combined with the crunch of cashew nuts and the knowledge that there's three of your five a day (but doesn't taste like it) included, all combine to make this dish a constant favourite. 

The basis for this recipe came from The Wanderlust Kitchen, as did the tip for how to cut the chicken into thin slices. However, I have changed the recipe as it didn't include any vegetables and my family strongly believed that the best ones (from restaurants we've been to in Thailand, Cambodia and Vietnam) contained lots of vegetables.