Cooking Lesson – Chicken Cashew Nuts (ไก่ผัดเม็ดมะม่วง)
Gai Pad Med Mamuang / chicken cashew nuts has its origins in the Sichuan Chinese kitchen. When the recipe made it to Thailand is unknown, and it is even lesser known when the peanuts of the original Chinese recipe were replaced by cashew nuts. What we really know is, that Chicken Cashew Nuts is a well respected immigrant and does now belong to the staple dishes of the country.
The recipe shown in this cooking lesson is a simplified version. It more than halves the preparation time and more importantly: It’s healthier. Time is saved by not frying the cashew nuts before starting the actual dish. Cashew nuts are exceptionally rich in omega 3 fatty acids and, in particular, palmitoleic acids and oleic acids. Cashew nuts are a valuable source of minerals including potassium, calcium, sodium, iron, copper, zinc, phosphorus and magnesium. In short, they are a super foods. It would be a shame to expose them to a lot of heat just to make them more crunchy and taking most of the health benefits away. Another time saver with health benefits is not to deep fry the chicken beforehand.
However, if you like, then just deep fry the chicken and fry up the Cashews until crunchy first. Then add the same way like in the recipe shown below.
- vegetable oil
- Boneless chicken
- Soy sauce
- Dark soy sauce optional, only a few drops for the color
- Chilly Paste
- cashew nuts
- Oyster sauce
- Red peppers
- Spring onions
- All purpose flour
- Ingredients for 2
- Heat oil in a wok or big pan and fry the Garlic until yellow
- Add chicken and fry until almost cooked
- Add carrots and onions and stir until the onions are glassy
- Add soy sauce and chilli paste
- Add cashew nuts
- Add water, sugar and oyster sauce.
- Last but not least add the red peppers and spring onions. Just add more water if you like more sauce