Don’t go out for take-out. This recipe for Cashew Nut Stir-Fry is Paleo-friendly and made with wholesome ingredients and you can feel good about eating it.
Have you ever had it happen that you really craved some Thai food, but the nearest Thai restaurant is 30+ miles away? And of course, you really don’t have an extra hour to spend just on the road to get there.
Are you looking to adopt a Paleo lifestyle in 2015 and not sure how you can continue to indulge in some of your favorite international (read – Asian) dishes? The solution to both problems can be found in the pages of Everyday Paleo: Thai Cuisine: Authentic Recipes Made Gluten-free.
Sarah Fragoso is the woman behind the blog Everyday Paleo. She has written several Paleo cookbooks and recorded some podcasts. She knows her stuff when it comes to following the Paleo diet and lifestyle. In fact, she did a considerable amount of research for her Thai Cuisine cookbook. She and her family went to Thailand and she learned from native chefs how to prepare authentic Thai dishes, which she in turn shares with her readers.
Everyday Paleo Thai Cuisine contains 288 pages full of recipes and inspiration. Before even delving into the meat of the matter, she explains how the goal of cooking Thai food is to achieve a balance of flavors among spicy, sour, sweet, salt, and (sometimes) bitter. She teaches us about Thai ingredients, substitutions for hard to find ingredients, and kitchen tools needed to help re-create these tasty dishes at home.
Though you may see recipes in the book that include rice or rice noodles, she always provides a substitution so that the dish can still be Paleo-friendly.
Northern Style Chili
The chapters and recipes are organized as follows:
- Essentials, Condiments, and Curry Pastes
- Appetizers and Salads
- Fried Rice, Noodles, and Egg Dishes
- Curries and Soups
- Stir-Fry and Seafood
With each recipe is a small paragraph explaining where she learned the recipe, facts about the dish, or tips on making the dish.
I started my journey of making Thai at home with Sarah’s recipe for Deep-Fried Chicken with Creamy Lime Sauce. I made a couple of substitutions using what I had at home and enjoyed the dish. (I learned in the process that I don’t like to deep fry in palm shortening. I find that it splashes too much. I understand why Sarah recommends using a splatter guard in the beginning of the book.)
Deep-Fried Chicken with Creamy Lime Sauce
The next dish that I made was her Cashew Chicken Stir-Fry. This was INCREDIBLE. I had most of the ingredients at home and made one or two substitutions with what I had on hand. I had planned on only eating half of what I DID. It was really a great dish and I am looking forward to making it a lot more. I am delighted to share her recipe with you so that you can see how good it is, too.
- 3 Tablespoons coconut or palm oil
- 1 cup chopped chicken breast, or 10 small shrimp, shelled and deveined
- 1 small carrot, sliced
- 1/2 cup diced white onion
- 1 Tablespoon coconut aminos
- 2 Tablespoons Oyster Sauce
- 1/2 teaspoon Nam Prik Pao, Thai Chili Paste
- 1/2 teaspoon black pepper
- 1/2 cup roasted cashews
- 1 green onion, sliced into 1-inch pieces
- 1 teaspoon dried red chili flakes, optional
- 4 small dried chiles, optional
- sea salt
- In a hot wok, heat the oil over medium-high heat. Add the chicken and stir-fry for 3 to 4 minutes. Add the carrots and white onion.
- Add the coconut aminos, oyster sauce, chili paste, and black pepper and stir-fry for 1 to 2 minutes.
- Add the cashews, green onion, dried red chili flakes, and small dried chiles. Salt to taste, stir, and serve.
- If you decide to use shrimp instead of chicken, stir-fry the carrots and white onion first in the hot oil for a few minutes until they start to become tender, then add the shrimp, coconut aminos, oyster sauce, chili paste, black pepper, and dried red chili flakes. Sauté for another 2 to 3 minutes, just until the shrimp are pink and firm. Add the cashews, green onions, and dried whole chiles. Salt to taste and serve.
Recipe copyrighted 2014 and reprinted with permission.
Nutrition Information:Yield: 2 Serving Size: 1/2 batch
Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 112mgSodium: 1407mgCarbohydrates: 27gFiber: 4gSugar: 15gProtein: 31g
Other Books by Sarah
- Everyday Paleo Family Cookbook: Real Food for Real Life
- Everyday Paleo
- Everyday Paleo Around the World: Italian Cuisine: Authentic Recipes Made Gluten-Free
- Paleo Pals: Jimmy and the Carrot Rocket Ship