★★★★★ Rating

Thai stir-fried chicken with cashew nuts

There are many versions of this stir-fried chicken with cashew nuts recipe. Mine uses a mix of soy and oyster sauce, as well as nam prik pao - a deliciously addictive thai chilli paste with roasted chillis, shallots, garlic, shrimp paste, dried shrimp and sugar - which adds a spicy, sweet, umami-filled richness.

It’s not an ingredient usually found in supermarkets, but worth seeking out in Asian shops or online. I use the Mae Ploy brand. You can add it to stir-fries, noodle dishes, tom yum soup or just have it on the side with your rice as a condiment.

The key here, as with most stir-fries, is to prepare everything in advance, as the stir-fry itself takes just a few minutes.
I recently made this dish when me and three other Thai food instagrammers* met up in person and had an afternoon cooking and eating. So much fun! We were gifted some Haufson pans and I chose a medium non-stick frying pan - so easy to use! I love the medium size as it's perfect for cooking for one or two. Will definitely be using it next time I make an omelette!You can buy the nam prik pao hereSee Haufson's range of pans hereIf you're after some more Thai recipes, check my Thai food friends out:Thai Food Made EasyI Love Thai FoodRachel Redlaw

Dominique Woolf

FEEDS:
2

TAKES:
15

INGREDIENTS

For the sauce:

1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar

For the stir-fry:

50g cashew nuts - raw or ready salted
4 whole dried red chillis
1 garlic clove crushed
1/2 tbsp nam prik pao (Wolf's thai chili paste)
1 large or 2 small chicken breasts (cut into thin slivers)
Half an onion cut into wedges
Half a red pepper cut into strips
120g veg eg (brocolli, green beans, sugar snap peas) , 2-4 spring onions depending on size and cut into inch pieces, 50-75 ml water, Oil to fry

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE

£5.00

DIRECTIONS

First, mix the sauce ingredients in a bowl and set aside.
Now, heat a frying pan over a medium heat. If using raw cashews, dry fry until lightly toasted. Remove and set aside.
Next add about 1 tbsp of oil to the pan and when hot add the whole dried chillis. Cook for a few seconds, turning, until slightly puffed up and beginning to change colour (don't over do it or they will burn). Remove with a slotted spoon and set aside.
Now, add the garlic and nam prik pao and stir-fry for about a minute, making sure not to burn the garlic.
Add the chicken and stir-fry until cooked, then add the veg and stir-fry for a couple of minutes until al dente.
Add the sauce mixture and 50 mls of water, ensuring that everything is coated. Cook for a minute or two. If it needs more sauce then add the remaining 25mls of water.
Finally, add the cashew nuts and serve with rice.

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