I looked up some recipes for inspiration online from the paleosphere and found mainly peanut-substituted-with-cashew recipes.
The following is what came out of a quick grocery shop, and about an hour of kitchen madness.
Please excuse any inconsistencies in our photos. We’re working out how to build/use our light box (transforming into a “light hood” soon). We should have more consistent and beautiful photos as the posts roll on!
- 1 large dried chili (homegrown in this case)
- 3 cloves garlic, chopped
- 100 grams raw, unsalted cashews
- 30 grams unsalted hazelnuts (raw if available)
- 150 ml coconut milk
- 1 lime, juice
- 2 Tbsp fish sauce
- Pinch of sea salt
- 1 ½ Tbsp honey
- 1 ½ cups of water
- 1 ½ Tbsp coconut oil
- 1 Tbsp avocado oil
- Sautee the garlic and chili in coconut oil in a small saucepan, stir regularly to avoid burning
- Roast the cashews and hazelnuts in avocado oil in a separate frying pan on a high heat for 3-5 minutes, stirring regularly
- Make sure you keep an eye on both the saucepan and frying pan to avoid burning
- Once garlic has begun to brown, add the water and let it come to a boil
- Use a food process or blender to chop the roasted nuts until very fine
- Add the water, coconut milk, fish sauce, salt, honey, lime juice, and nuts into the sauce pan, let it come to a boil
- Use half the sauce to marinate your chicken
- Reduce the remainder of the sauce at a low-med heat, until it turns into a paste. Don’t lose hope or rush this, the sauce will reduce to about half the original volume and the flavours will intensify, it’s worth the wait.
- Slice your chicken lengthways into thin strips and add the marinade
- Allow 15-30 minutes of marinating for the flavors to infuse into the chicken
- Skewer the chicken in a ‘zigzag’ pattern onto wooden skewers
- On a grill or barbeque, grill your meat and baste the chicken with any marinade that remains until golden brown and cooked on the inside