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Cashews were introduced to Southern Thailand in 1901 from adjacent areas of Malaysia, and they are now grown over much of Thailand. Commercial growers of cashews are primarily in Issan region (Northeast Provence).

Thailand now ranks as the third most important cashew producing country in Asia, while India remains the main producer. I always buy a bag of the huge warm just roasted cashews in Thailand to munch as we enjoy a beer - Singha.

This recipe contains two of my favourite Thai ingredients-shrimp and cashews!

Shrimp with Cashews
This is one of the most delicious of all Thai Shrimp dishes. It can be served on a bed of steamed fresh baby spinach.

http://www.bellaonline.com/articles/art20395.asp

Here is a bonus recipe for a wonderful Thai appetizer:

Spicy Fried Cashew Nuts (Yum Met Mamuang Himaphan)
This is one of my favourite appeizers. It is so easy to make and everyone loves this appetizer. Perfect for serving with drinks.

Ingredients:
1/2 lb cashew nuts
1 green onion, thinly sliced
1-2 Thai Dragon chiles (or Serrano chiles, sliced)
1/4 tsp sea salt
1 cup vegetable oil

Method:
Place the oil in a wok over medium heat.
When the oil is hot, add the cashews and fry until golden.
Remove and drain on layers of paper toweling.
Then toss the warm cashews with the spring onion, chile and salt.
Serve and enjoy!
Variation-You can also use dried fine ground chiles in place of fresh.

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Mary-Anne Durkee, Thai Food Editor
http://ThaiFood.bellaonline.com

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