Together we cook an authentic Thai meal - perfect dishes for the family
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ROASTED CHICKEN WITH CRISPY CASHEW NUTS
Gai Pad Med Ma-Muang - Good things take time. The crunchy cashews characterize this recipe. Wonderful cashew nuts grow in Thailand - which are glazed with the sauce here, making them shiny but not too sticky. The onions are well cooked. The overall taste of the dish is balanced.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 15 min.
Total time: 30 min.
INGREDIENTS FOR 2 PORTIONS
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300 grams chicken breast
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½ tablespoon dark sweet soy sauce
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1 tablespoon all-purpose flour
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1 cup of roasted cashew nuts
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1 cup peeled onions, quartered into 10 cm thick pieces
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1 spring onion, chopped into 5 cm sticks
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1 spur chilies, cut diagonally
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1 roasted large dried chili, chopped into 2 cm pieces
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½ cup vegetable oil for frying
Pan sauce
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2 tablespoons fried chili paste (nam prik pao)
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1½ tablespoons peeled garlic, finely chopped
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4 tablespoons of water
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1 tablespoon fish sauce
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2 teaspoons tamarind paste
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1 tablespoon vegetable oil
PREPARATION TIPS
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If you buy ready-made or fried chili paste in a can, choose the less hot varieties and season them with tamarind paste.
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Onions should only be fried briefly over a high heat for 20 to 30 seconds before the pan is immediately removed from the heat. Otherwise the onions will soften.
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Diced green, yellow and red bell peppers can be added for a more nutritious, colorful and tasty dish.
STEP 1
To prepare the gravy, heat the oil in a frying pan over a medium heat. Add the fried chili paste and water and stir well. Next, add the fish sauce and tamarind paste and continue stir-frying, then turn off the heat.
STEP 2
Clean the chicken breast and pat dry. Cut horizontally into thin pieces. In a bowl, mix the chicken with the dark sweet soy sauce and marinate for about 20 minutes.
STEP 3
Heat the vegetable oil in a frying pan over a medium heat. Lightly mix the chicken with the all-purpose flour and fry until the chicken is fried on both sides. Remove the chicken and drain.
STEP 4
Heat the sauce in a frying pan over a low to medium heat, stirring, then add the chicken and stir well. Add the onions, red spur chilies and spring onions and stir-fry until all the ingredients are well combined. Increase the heat, add the cashew nuts and fry briefly, then turn off the heat.
STEP 5
Serve on a plate, garnished with fried dried chilies.
