Thursday, July 7, 2011

Stir Fried Chicken with Tamarind Sauce (Gai Pad Makahm)

Thai Translation - Gai = Chicken, Pad = Stir-Fry, Makaham = Tamarind

This dish has been made at the request of one of our readers who had the pleasure of sampling it at a restaurant some years ago in Germany. It is a thai-take on the sweet-and-sour dish that is very popular all over the world, but combines the crunch of cashew nuts and the crispiness of the basil too! Ensure that your work is hot and your ingredients are all ready before you make it as it is a quick and fast dish to make.

Cooking Time – 10 minutes
Preparation Time – 20 minutes

Serves 4

200g chicken breast
2 ear-mushrooms
1 small onion
1 small carrot
½ inch piece galangal
2 small red chilli's
4 garlic cloves
½ cup holy basil
½ cup cashew nuts
1 tbsp vegetable oil
1 tbsp cornflour mixed in 1/3 cup water

Sauce Ingredients
2 tbsp fish sauce
1 tbsp tamarind paste
2 tsp palm sugar
3 small red chilli's

  1. Prepare the sauce: combine the tamarind paste, fish sauce, palm sugar and red chilli's in a small bowl. Set aside.
  2. In a wok, dry fry your cashew nuts for a few minutes, until they begin to brown. Remove from heat and set aside.
  3. Heat your oil in the wok and quickly fry the basil leaves to crisp them up. Remove when done and drain on paper towel.
  4. Finely chop the garlic, chilli and galangal and fry in your oil that has been heated in a wok over medium heat.
  5. Add the chicken and cook for a few minutes until the chicken changes colour and begins to brown.
  6. Add the mushrooms, sliced carrot and chopped onion. Cook for 1-2 minutes.
  7. Add the sauce to the wok and cook for 2-3 minutes. Add the cornflour to thicken, adding more water if required.
  8. Add the cashew nuts and cook for one minute more before removing from heat. Sprinkle your crispy basil over the dish and serve with steamed rice.

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