Tuesday, June 28, 2011

Chicken with Cashew Nut (Gai Pad Met Mamuang)

Thai Translation – Gai = Chicken, Pad = Stir Fry, Mamuang = Cashew Nut

This is a really tasty dish that is a popular introduction into Thai food. It is very popular in Thai restaurants and has virtually no chilli so its perfect for all kinds of eaters. It comprises of chicken, cashew nuts and vegetables combined with a delicious sauce that coats all the ingredients perfectly.

150g chicken
3 – 5 baby corn kernels
1 small onion
2 ear mushrooms
½ cup raw cashew nuts
1-2 dried red chilli's
2 shallots
4 cloves garlic
2 Tbsp vegetable oil
1 tsp sugar
2 tsp fish sauce
3 tsp oyster sauce

  1. Prepare the chicken by slicing it into medium slices, removing any fat or sinew. Cut the onion and corn kernels into bite sized pieces, separating the layers of the onion. Shred the ear mushroom into thin strips and chop the shallots into inch long pieces. Finely dice the garlic.
  2. Heat the oil in a wok or non stick pan over medium heat. Add the cashew nuts and dried chilli's and fry until the nuts begin to change colour. Remove pan from heat and take the cashew nuts and chilli out of the oil and set aside.
  3. Return the pan to the stove and heat the oil. Add the garlic and fry for 30 seconds.
  4. Add the chicken and brown the meat.
  5. Next add the onion, baby corn and mushrooms. Stir well to combine and cook for 1 minute.
  6. Add the fish sauce, oyster sauce and sugar to the pan and turn the heat to high. Add a little water (1 Tbsp) and cook well for 1 minute.
  7. Turn off the heat and add the cashew nuts, chilli and shallots. Stir to combine.
  8. Serve with steamed rice.

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