Honestly, how could you not absolutely love everything about Thai food?

It’s clean, it’s fresh, it’s sweet, it’s salty, it’s spicy, it’s both pungent and fragrant, and it’s so very satisfying.

I have to admit, it’s been awhile since I’ve treated myself to anything of the “Thai” variety. You see, I’m a softie when it comes to great Thai take-out, but we unfortunately reside in a city with very few cultural variations…thus the melting pot of food is non-existent.

I long for amazing food in this city of mine…

In fact, I am craving4more of it!

All of that aside, I was inspired to create something Thai by a weekend wine tasting, believe it or not.

What to pass my lips so very recently was a refreshing and luscious 2013 Grooner Brunder Veltliner.
It was amazing…

Thus, I challenged myself to an equally amazing pairing.

Citrus and ginger with the rich creamy density of parmesan and cashew butter complement and play of the wine oh, so beautifully.

Swoon…

Thai Cashew Ginger Chicken Pastry Star

2 Tbs. coconut oil, divided
1/2 yellow onion, diced
2 tsp. Thai Spice blend
juice of 1 lime
1 lb. boneless, skinless chicken breast, cut into strips
12 oz. Artisana Organics Raw Cashew Butter
1 sheet puff pastry, thawed
1 cup shaved parmesan cheese
1/4 cup candied ginger, diced
1 cup cilantro, chopped

Heat 1 Tbs. of coconut oil in a large Dutch oven over medium heat. Add the onion, Thai Spice, lime juice, and chicken. Stir until well coated in oil. Cover and allow to cook, stirring every so often, until the chicken is cooked through.
Stir in the Artisana Organics cashew butter and blend with the spoon or spatula until smooth.
Add a touch of salt.

Meanwhile, preheat the oven to 400 degrees.
Roll out one sheet of pastry, and slice a 6-8 pointed “star” in the center (see photos).
Combine the shaved cheese and ginger and spread evenly in a ring around the outside of the star.
Top the cheese and ginger with an even spreading of the cashew butter and chicken mixture.
Top with cilantro.
Fold each star point up and over to the outer edge of the pastry ring – creating a “ring.”
Brush with the remaining 1 Tbs. coconut oil.

Bake on a parchment lined baking sheet for 30-35 minutes.