Directions:
- 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).
- In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
- Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
- Stir in the coconut milk, cilantro and Thai basil.
- 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.
- Cool to room temperature and serve on basmati rice the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.43 Kcal (1744 kJ) | ||
| Calories from fat | 344.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.25g | 59% | |
|---|---|---|---|
| Cholesterol | 8.07mg | 3% | |
| Sodium | 399.68mg | 17% | |
| Potassium | 461.84mg | 10% | |
| Total Carbs | 18.09g | 6% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 3.6mg | 20% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 240.36 Kcal (1006 kJ) | ||
| Calories from fat | 198.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.08g | 59% | |
|---|---|---|---|
| Cholesterol | 4.66mg | 3% | |
| Sodium | 230.69mg | 17% | |
| Potassium | 266.57mg | 10% | |
| Total Carbs | 10.44g | 6% | |
| Sugars | 3.95g | 27% | |
| Dietary Fiber | 2.01g | 14% | |
| Protein | 3.74g | 13% | |
| Vitamin C | 4.6mg | 13% | |
| Iron | 2.1mg | 20% | |
| Calcium | 21.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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