1. On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid). 2. In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic. 3. Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce. 4. Stir in the coconut milk, cilantro and Thai basil. 5. Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews. 6. Cool to room temperature and serve on basmati rice the next day. ---------------------------------------------------------------------------
Nutrition
Ingredients
