Comments on: Thai Cashew Chicken Recipe

By: Garry

Garry — Mon, 24 Feb 2025 22:07:42 +0000

I love Thai Chicken and Cashew and often order it. I’ve tried a number of time to cook it with varying results until I found this website. The instructions were so comprehensive that I easily made it and for the first time it was as good as or even better than most restaurants.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 03 Feb 2025 19:05:46 +0000

In reply to David. You can reduce the amount of all the salty sauces slightly. Or to keep it simple you can just omit the fish sauce.

By: Pamela

Pamela — Mon, 27 Jan 2025 01:51:22 +0000

Thank you Chef! I love this recipe so much! Never thought I could make such delicious Cashew Chicken, but I can! I keep making it, and for my son, I have to use broccoli because he won't eat bell peppers of any kind. Sorry to admit this, but I get really lazy and have used rotisserie chicken meat in place of fresh. I still marinate it and briefly stir fry it, but it saves me having to buy and handle raw chicken. And its still REALLY GOOD! BTW, the first recipe I tried called for corn starch slurry and it was not pleasant! There is no need to thicken your delicious sauce. I make bigger batches so I can make this dish quickly - any time I like.

By: David

David — Sun, 26 Jan 2025 02:36:24 +0000

Thank you for this recipe, I really love Thai food over all others. I made it with all the brands you suggested including Lee Kum Kee premium Oyster Sauce. The one variation was the fish sauce, I used Squid premium fish sauce.
It came out lovely but I found it too salty- can you recommend a way to reduce the saltiness?
Much appreciated.

By: Cerissa

Cerissa — Thu, 23 Jan 2025 20:45:50 +0000

Loved it. It was pretty spicy the next day. How can I keep the same flavor while reducing the spiciness? It was also too spicy for my kids when fresh. Omit the chilis from the oil? Would using half as many reduce the spice level also?

By: Justin

Justin — Mon, 30 Dec 2024 13:07:18 +0000

I just made a liter of this sauce. I use so many of your recipes here in Thailand and all my neighbors act like I'm some sort of food wizard or something. I'm going to cook some of this for my coffee girl tomorrow. I plate using a small bowl upside down in a larger bowl and flip it onto plate to create a nice mound with a well to put the chicken into the center of.

By: Julie Johnson

Julie Johnson — Mon, 11 Nov 2024 16:15:12 +0000

I absolutely love every recipe of yours that ive tried and that's several. And I tell anyone who will listen about your website. There aren't any authentic Thai brands out there that steer away from MSG, are there? I like to cook super "clean" and the MSG in so many of the sauces is the only ingredient that makes me hesitate to make things. Any guidance appreciated. Thank you for being an amazing source of recipes and general knowledge of Thai cuisine and Asian Market shopping and ingredients. 10/10. Highly recommend!

By: shailini sisodia

shailini sisodia — Sat, 09 Nov 2024 17:48:52 +0000

In reply to Michael. say what? No one expects nuts in a dish? Many many dishes have nuts - you might be referring to a very limited culinary palate

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 12 Sep 2024 20:51:12 +0000

In reply to Cindi. Thanks Cindi! The sauce is not supposed to be thickened because unlike the Chinese, in Thailand we don't thicken our stir fry sauces with starch. If the one you had in Thailand had a thickened sauce, it's probably made by a Chinese chef as this is a dish is of Chinese origins that was adopted into Thailand so there are lots of variations. Feel free to thicken yours though if that's what you prefer :)

By: Cindi

Cindi — Mon, 09 Sep 2024 23:58:59 +0000

Just got back from Thailand and this was one of our favorite dishes. The recipe taste is right on to what we had there. The only difference was the sauce didn’t thicken. Perhaps a corn starch slurry is needed. Either way it was delicious and will be made again for sure. 👍🏻

By: Rose

Rose — Sun, 19 May 2024 01:15:41 +0000

I wish I could post a picture of how beautiful this recipe turns out. I doubled the recipe because I like saucy and used mild Gochujan instead of chili paste.
The only change I would make next time is to use low sodium soy sauce and cut the gochujan in half. It's delicious as is but I think I'll enjoy it more less spicy.
I also made the corn cucumber salad to go with it. It was a tad too shrimpy, next time I'll use half the amount.
Thank you so much for the recipe, looking forward to making more of them.

By: Al

Al — Fri, 10 May 2024 19:02:39 +0000

I have made this many times, and it has a 5-star rating in my collection of things to make often. It is easy, fast, and extremely tasty, especially if you stick with thighs as recommended (one time we ran out and tried breasts, no flavor from them at all). The only downside of this recipe is that it has totally destroyed any desire for the take-out dish from our local Chinese place, which is really quit good, but I can make this which is so much better!

By: Laura

Laura — Wed, 01 May 2024 15:32:12 +0000

I added a lot of extra veggies and doubled the sauce. Subbed 1.5 tsp worsteschire sauce and .5 tsp soy sauce for the 2tsp golden mountain in a doubled sauce recipe. It added nice complexity compared to when I've subbed with more soy. This recipe is easy and a hit with the hubby. I used chili garlic sauce for the sauce and served more with it.

By: Keith

Keith — Wed, 17 Apr 2024 11:38:13 +0000

Made as specified. Only exception was to dredge the chicken in corn starch prior. My Thai wife loved it!

By: Kenji

Kenji — Wed, 17 Apr 2024 10:54:38 +0000

Delicious. As always.
You really took my thaï cooking up a notch. Or two...
Thanks a lot ! Keep up the great job!
From A half-Japanese half-French Food Enthousiast in Paris

By: Tammy

Tammy — Tue, 19 Mar 2024 14:21:06 +0000

I love this recipe. I tried toasting the cashews in the pan instead of the oven this time but discovered they will burn very quickly if not perfectly tended to, so I'll stick with the oven method. I'm trying to figure out a different method to add the chilies so that they impart more heat. Maybe I'll break them up after the toasting step.

By: Rose

Rose — Sat, 16 Mar 2024 20:11:02 +0000

Loved this recipe. The instructions were easy to follow and it turned out great. I’ll definitely have this recipe as a keeper.

By: Danni Bzdok

Danni Bzdok — Tue, 12 Mar 2024 19:43:02 +0000

This is my husbands favorite recipe, also!