Here is the Thai take on a dish that can probably be found in any Asian hole_in_the_wall take away in the west. The soft and moist chicken marry well with the warm crunch of freshly toasted Cashew nuts, or as they called in Thai, the mangoes of the high forests of India.
The dish captures the eye with its vivid color – It is beautiful, It is bright… it is happy… and it fits well within the comfort zone of most westerns. No wonder it made its way to the top of the charts; and included among the top ten tastiest Thai dishes ever served abroad.
Search no more, here it is -The authentic recipe for Thai ‘Stir Fried Chicken with Cashew Nuts’….
(สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์ ; gai phat met mamuang himmaphan)
- 200gr Chicken breast meat, cut into bite size pieces
- 1 Medium size onion, cut into thin slices.
- 3-5 Large dry chilies, deseeded and cut into 1.5 cm (1") length
- ½ cup unsalted cashews nuts
- 2 Red long pepper, cut into thin julienne
- 1 Green banana pepper, cut into thin slices
- 2 Large cloves garlic, crushed and roughly chopped
- 3-4 Spring onions, cut into 4cm (1.5") lengh
- 1 tbs all propose or tempura flour
- rice bran oil (or any neutral taste cooking oil)
- 1½ tbs Fish sauce or Light soy sauce
- 1 tbs Black soy sauce
- 1 tbs Oyster sauce
- ¼ tsp Salt
- ¼ tsp Granulated sugar
- ¼ cup Stock or water
- Pinch of ground white pepper
- Prepare seasoning sauce by mixing all the ingredient. Set aside.
- Deep fry on medium-low heat the cashews nuts until light golden, drain oil and set aside.
- Lightly fry dry chilies until shiny and get beautiful deep red color. Set aside.
- Toss chicken pieces in flour, and fry until light golden. Set aside with the nuts and dry chilies.
- Cut the long red peppers into julienne, the onion into thin slices and the green banana pepper into thin slices. Set aside
- On medium heat stir fry the garlic lightly until fragrant
- Add onions, and stir fry until slightly transparent.
- Add fried cashews nuts, fried dry chilies and fried chicken, toss everything together and stir-fry for 30 seconds.
- Add seasoning sauce, stir fry until all the ingredients get a nice color.
- Add red and green fresh chilies julienne and spring onion. Fast toss everything together, stir frying for another last 30 seconds.
- Serve hot with white rice.
Latest posts by Hanuman (see all)
Dtom Jeaw Pla Recipe
A Rustic & Spicy Laotian Fish Soup with Grilled Eggplants, Oyster Mushrooms and Herbs
สูตรทำต้มแจ่วปลา - September 23, 2012
Or Lam Gai Recipe
Velvety Laotian Stew of Chicken, Eggplants and Wild Pepper Vine
(aw laam gai sai sakan)
สูตรทำเอาะหลามไก่ใส่สะค้าน - September 16, 2012
Pad Kee Mao Recipe of Stuffed Squid with Shrimp, Pork and Water Chestnuts Garnished with Crispy Basil Leaves
(phat khee mao bplaa meuk yat sai goong neuua muu lae haaeo)
สูตรทำผัดขี้เมาปลาหมึกยัดไส้กุ้งเนื้อหมูและแห้ว - February 26, 2012
Thai Fried Fish Recipe
Southern Thai Style Deep Fried Fish with Fresh Turmeric
(bplaa saai daaeng thaawt khamin)
สูตรทำปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้ - January 30, 2012
Thai Dessert Recipe:
Pandan Flavored Sweet Translucent Gelatinous Rice
(khaao niaao gaaeo)
สูตรทำข้าวเหนียวแก้ว - June 20, 2011