12/11/2023 0 Comments Thai cashew chicken with chili paste![]() Moisten with stock, season with sugar and soy and then stir in the chili and garlic paste. Fry until beginning to colour and then add the chicken and continue to stir fry until the chicken is cooked. Heat the wok, add the oil and when hot, the paste. In a pestle and mortar pound the garlic with the salt and ginger until a somewhat coarse paste. 3 finely shredded kaffir lime leaves – optional.2 tablespoons deep fried or roasted cashew nuts.3 – 5 deep-fried dried long red chilies – to preferred.200 g chicken thigh fillets, cut into about 4 cm by 2 cm strips.Once done, it is primed and ready to go,Īnd any dish cooked in it will have a smoky tang – this is called the breath of the wok, and is the hallmark of a good stir-fry. This is a simple matter of heating the wok until it is red hot and smoking, turning it around to make sure that all parts are exposed to the heat.Ĭarefully wash to remove any flakes of carbon and dry.Īfter stir-frying, wash out the wok and season it once more before wiping with a little oil and storing. You can do this recipe with pork or prawns - you could even try it with squid. I like chicken thigh meat better than breast it has a deeper flavour and better texture. And with good reason, it’s easy, not confronting and tastes damned good. It’s a popular dish with farangs in Thailand. RECIPES / Chicken stir fried with cashew nuts and thai basil Chicken stir fried with cashew nuts and thai basil Chicken stir fried with cashew nuts and thai basil ( Gai pat met mamuang )
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