Thai Chicken With Cashew Sauce


  • 350g chicken thighs (thinly sliced)

  • 2 pitta breads (split in haft horizontally)

  • 90ml Thai red curry paste

Cashew Sauce:

  • 175g cashew nuts (lightly toasted)

  • 60ml soy sauce

  • 1tsp crushed red chili flaks

  • 60ml coriander leaves

  • 280ml coconut milk

  • 2.5 tbsp palm sugar

  • 2.5 tbsp rice wine vinegar

  • 3 kaffir lime leaves (shredded)


  1. Place the nuts in a food processor and pulse until finely chopped to prepare the cashew sauce.

  2. Place in the other sauce ingredients in a sauce pan and heat gently for 4-5 minutes until the sauce is thick and glossy. Remember to stir frequently to prevent sticking.

  3. Mix the chicken slices with red curry paste and thread on with 4 metal skewers.

  4. Preheat a sandwich grill and lay the skewers directly on the heat, bringing down the top pan to seal the chicken. Grill for 5-6 minutes until the chicken is thoroughly cooked. Remove from the heat and set aside.

  5. Push the chicken off the skewers directly into the pitta breads when the meat is cool enough to handle. Toast the breads in the cleaned sandwich grill for 1-2 minutes until the breads are crispy and the chicken is hot.

  6. Cut each pitta in half, garnish with the coriander leaves and serve immediately with a bowl of the warm cashew sauce.

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