Kai Pad Med Mamuang Himaphan (cashew Chicken)
Ingredients
- 1 pound chicken, cut into thin slices, then into bite sized pieces.
- 1 tablespoon kratiem (garlic), thinly sliced
- 1 tablespoon prik ki nu daeng (red bird's-eye chilies), thinly sliced
- 1 tablespoon nam pla (fish sauce)
- 1 tablespoon si-ew wan (sweet soy) or Maggi's Seasoning Sauce
- 2 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon nam prik pao (chili paste)
- 1 teaspoon prikthai (black pepper), freshly cracked
- 3 tablespoon nam sup (stock)
- 2 tablespoon rice wine
- 1/2 cup cashew nuts
- 2 tablespoon mango, shredded
- 3 tablespoon ton hom (spring onions/green onions)
- 3 tablespoon prik yuet (sweet Thai chilies) or green bell pepper, julienned
Instructions
First roast the cashews: this is best done in a turbo-oven (a glass or steel container with a hot air heater/fan in the lid that produces very hot, dry cooking conditions), at 300 C until golden brown. In a wok, over medium heat, saute the garlic and prik ki nu until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic. Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water). Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through. Serve with steamed white rice. Tease 2 tablespoons of mango into shreds with the tines of a fork (or julienne finely), cut the whites from 4/5 spring onions, and thinly slice about 3 tablespoons of the green tops. Julienne the sweet chilies or bell peppers and garnish the dish with the mango, onions bulbs, sliced tops, and the chilies. Serves 4