I had so much fun sampling all the flavors and foods while I was recently in Thailand! After my trip, I decided to try to recreate some the flavors of the country here at home. This healthy coconut-cashew snack is quick and easy to prepare, and I think it nicely captures the juxtaposition of sweet and spicy flavors for which Thai cuisine is famous. It also travels well and kids love it!
– Holly Monahan
1 T coconut oil (may substitute canola or peanut oil)
2 T agave nectar (may substitute brown rice syrup or honey)
2 cups raw, unsalted cashews
1 ½ cups shredded unsweetened coconut
1 t salt
1 t black pepper
½ t cayenne pepper, to taste
½ t crushed red pepper
Heat the oil over medium-high heat in a large skillet or wok, and then mix in agave nectar. Add cashews and coconut and stir to coat. Continue to stir fry until lightly browned. Add salt, pepper and spices to taste, mixing well. Serve hot or at room temperature. Store in a tightly sealed container for up to one week.
NOTE: If you use coarsely shredded coconut, you may want to use less sweetener; with finely shredded coconut, add more sweetener as needed to create clusters.