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Kai Pad Med Mamuang Himaphan (Cashew Chicken)

Kai Pad Med Mamuang Himaphan (Cashew Chicken) is a chicken recipe made with Kratiem Thinly Sliced, Prik Ki Nu Daeng Thinly Sliced, Nam Pla, Si Ew Wan Or Maggi S Seasoning Sauce, and Oyster Sauce. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 3 tbsp
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

   Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.

7. 7

   Serve with steamed white rice.

8. 8

   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.

9. 9

   Julienne the sweet chilies or bell peppers and garnish the dish with the mango, onions bulbs, sliced tops, and the chilies.