logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Chicken with Cashews Recipe


This has always been one of my favourite Thai recipes. I adore cashews and the combination of flavours of hot, salty,sweet, and sour are perfection in this easy to make , but time consumig recipe.

It is said the very finest cashews in the world are grown in Thailand, mainly on the island of Phuket. They are wonderful and addictive, but I am not sure they are any better than those gorgeous giat cashews grown in Kerela, South India. It would be a difficult chpice to make.

Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango. The resulting pun can mean "mango of paradise", suggesting culinary heaven.

Gai Pad Med Mamuang Himaphan

Ingredients

1 pound thinly sliced chicken breasts (boneless and skinless)
2 tablespoons Golden Mountain Sauce
1 1/2 tablespoons of cornstarch
1 tablespoon of rice wine

4 shallots thinly sliced
4 cloves garlic
3/4 cup fresh water chestnuts, boiled and peeled*
4 ounces cashew nuts
5-20 dry red Thai chiles - to your taste
1/2 cup sweet red peppers, cut into 1/2" dice
10 crushed black peppercorns
splash of soy sauce
1 pinch salt
3 spring onions
2 tablespoons Thai oyster sauce
1 teaspoon date palm sugar
a few coriander leaves
cooking oil

Procedure

Stirfry the cashews in hot wok for a few minutes, keep them moving to prevent burning, until they are toasted but not burnt.

Fry the dry red chiles, in a very small amount of peanut oil.

Chop up the garlic, the fried dried chiles, the red sweet pepper and the spring onion.

Crush the peppercorns.

Fry the chicken for a couple of minutes, add the garlic and the crushed peppercorns and continue frying until the chicken and garlic have taken on a golden brown color.

Stir in the soy sauce, the oyster sauce, sugar and salt and stir for two more minutes.

Add the remaining chopped chiles, spring onion and the cashew nuts and stir for another minute.

Variation: I love this served on steamed fresh spinach!

Serve immediately.

*Canned water chestnuts can be used if fresh aren't available, but the flavour of the sweet fresh water chestnuts is amazing.



Add Chicken+with+Cashews+Recipe to Twitter Add Chicken+with+Cashews+Recipe to Facebook Add Chicken+with+Cashews+Recipe to MySpace Add Chicken+with+Cashews+Recipe to Del.icio.us Digg Chicken+with+Cashews+Recipe Add Chicken+with+Cashews+Recipe to Yahoo My Web Add Chicken+with+Cashews+Recipe to Google Bookmarks Add Chicken+with+Cashews+Recipe to Stumbleupon Add Chicken+with+Cashews+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor