Summary

Ingredients

• 750 g chicken breast fillet (s), cut into strips
• 2 stalks lemongrass, only the white part, finely chopped
• 3 chilli pepper (s), red, fresh, pitted and finely chopped
• 4 cloves garlic, crushed
• 1 tablespoon ginger, fresh, finely chopped
• 2 root / s coriander, fresh, finely chopped (alternative: fresh leaves)
• 2 tablespoons oil
• 100 g cashew nuts
• 1 ½ tablespoon lime juice
• 2 tablespoon fish sauce
• 1 ½ tablespoon palm sugar, grated (alternatively brown sugar)
• 60 g basil (Thai), fresh
• 2 tablespoon cornstarch
• 2 tablespoon water (dissolve cornstarch in it)

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Instructions

1. In a large bowl, mix the meat with the lemongrass, chilli pepper, garlic, ginger, and coriander root.
2. Preheat a wok at medium temperature and toss with 1 tablespoon of oil. Brown the cashew nuts lightly for 1 minute. Remove from the wok and drain.
3. Heat the rest of the oil in the wok. Fry the meat in portions over a medium heat for 4-5 minutes. Put all the meat back into the wok.
4. Add lime juice, fish sauce, palm sugar and basil and heat for 30-60 seconds until the basil just crumbles. Add the cornstarch and reduce the resulting sauce while stirring. Add the cashew nuts.
5. Serve with rice or Asian noodles.
6. TIP: (I read in my herbalism book)
7. If you can`t get fresh Thai basil, normal basil and some fresh mint will do.