Thai Cashew Chicken Curry - cooking recipe

Ingredients

1 tablespoon peanut oil, you'll need 2 half tablespoons separately
8 boneless skinless chicken thighs, all visible fat removed
1 medium onion, quartered and sliced
2 garlic cloves, minced
1 tablespoon green curry paste, Thai Kitchen brand is recommended
1/2 tablespoon brown sugar
1 tablespoon fresh ginger, grated, can be substituted with bottled ginger
1 tablespoon lime juice
1 tablespoon fish sauce
200 ml light coconut milk, see fat reducing tip in comments above
200 ml coconut milk, regular fat
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh Thai basil, chopped
1/2 cup whole dry-roasted cashews

Preparation

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.