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21 December 2012,00:56 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make the burnt chili paste. Heat the oil in a saucepan on a medium heat. Deep-fry the chilies for a few seconds to release the flavor.
  • Spoon into a food processor or blender. Deep-fry the garlic for 3 - 4 minutes or until lightly browned, then add to the chilies.
  • Deep-fry the shallots for 6 - 8 minutes or until lightly browned and then blend with the chilies and garlic until smooth.
  • Spoon the paste into a saucepan with the oil used for frying. Add the tamarind puree, fish sauce, sugar or honey and ground shrimp, if using, and stir-fry for 1 - 2 minutes or until the sugar has dissolved.
  • Heat the oil with the burnt chili paste in a wok or heavy - based frying pan and fry the chicken for 4 - 5 minutes or until the chicken is cooked.
  • Add the fish sauce, stock, sugar and cashew nuts and stir-fry for another 2 minutes. Taste and adjust the seasoning adding more chili paste if liked.
  • Spoon on to a serving plate and garnish with chili slices and a few basil sprigs.


  • 2 tablespoons Cooking oil
  • 500 grams Chicken fillets skinless, diced
  • 3 tablespoons Fish sauce 
  • 4 tablespoons Chicken stock 
  • 1 teaspoon Sugar 
  • 200 grams Roasted cashew nuts 

Burnt chili paste

  • Cooking oil for deep - frying
  • 6 Red chilies dried, chopped
  • 10 Garlic cloves, finely chopped
  • 8 Shallots, finely sliced
  • 4 tablespoons Tamarind Puree 
  • 2 tablespoons Fish sauce 
  • 50 grams Brown sugar or honey 
  • 2 tablespoons Ground dried shrimp 
  • A few slices Red chili 
  • Thai sweet basil sprigs

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