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Chicken And Cashew Curry With Bok Choy

Serves 4


1 tablespoon vegetable oil
90g raw cashews
4 boneless chicken breast fillets (sliced)
1 stalk fresh lemon grass, (chopped or 1/2 teaspoon dried lemon grass, soak in hot water until soft)
1 fresh red chilli (chopped)
2 tablespoons brown sugar
2 teaspoons curry paste
1/4 cup/60ml lime juice
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 bunch bok choy (steamed)


1 Heat half the oil in a wok over a medium heat. Add cashews. Stir-fry for 4 minutes or until golden.

2 Remove cashews from wok.

3 Heat remaining oil in wok over a high heat. Add chicken and lemon grass. Stir-fry for 4 minutes or until chicken is brown.

4 Add chilli, sugar, curry paste, lime juice and fish and oyster sauces. Return cashews to wok. Stir-fry for 5 minutes.

5 Arrange bok choy on a serving platter. Top with chicken mixture.

Tip: Oyster sauce is a staple oriental ingredient made from a concentrate of oysters cooked in soy sauce and brine, and carries a very salty and powerful flavour.

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