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Chicken with Cashew Nuts (Gai Pad Med Mamuang)
100g Chicken breast – sliced
2 clove of garlic – finely chopped
1/2-1 Onion ——thick sliced
10g Spring onion — cut into 1 inch pieces
1/2 cup of water or chicken stock
2 Dried big red chilies — cut into 1 inch pieces and deep fry or roasted for a few seconds over low heat until they are crispy.
50g Cashew nuts — Deep fry or roasted cashew nuts on medium low heat, until they are Golden brown / Be careful not to let them burn.
2 tablespoons cooking oil
1/2 tablespoon Fish sauce
1/2 tablespoon Soy sauce
1/2 teaspoon Palm sugar
2 tablespoons Oyster sauce
1 tablespoon Thai whisky, Rum or Brandy
- Fry garlic and onion with cooking oil over low heat until fragrant. Then add chicken and cook for few seconds.
- Add stock or water and simmer for 2-3 minutes over high heat. Season with ﬁsh sauce, soy sauce, oyster sauce and palm sugar.
- Then add spring onions, dry chilies and Thai whisky, stir to combine.
- Serve hot or warm.
- We need water to cook every ingredient but we don’t want to much water left, that why we use high heat after add water or stock.