I’ve always been a bit afraid to try out Thai food because I always thought it would be extremely spicy or would have a lot of ginger in it, which is a flavor I do not like whatsoever, but about 1,5 years ago someone introduced me to the Thai cuisine and it turns out I’ve been missing out on something truly delicious! Granted, some dishes are too spicy for me, but there are a couple of dishes I’m very fond of, and the one I like the most is Kai phad med ma muang or Thai chicken with cashew nuts. The best one I’ve had so far would be in Yam Thai in Antwerp and ever since I had the one in Yam Thai, I’ve been trying to come up with a recipe that comes close to the one they serve and I’m very pleased I finally managed to come up with a good combination of flavors. It’s not exactly the same sauce as they serve but I do like it a lot cause it has all these amazing Thai flavors, without being too spicy. Let me know what your favorite Thai restaurant and Thai food is and I’ll look for it on the menu the next time I go out for Thai food!
Serves: 2 people
- 1 large clove of garlic
- 225g chicken filet cubes
- 3 spring onions
- 1 red paprika
- 150g salted cashew nuts
- 4 carrots
- 3 teaspoons of dried chili flakes
- 2 tablespoons of oyster sauce
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of fish sauce
- 250ml hot water with 1 chicken stock cube
- 1 tablespoon of cornstarch
- 125g thai rice
- wok oil
I only used a little bit of dried chili flakes, but if you’re really into spicy food, add 1 or 2 dried red chilies.
Remove a tiny bit from the bottom and the top of the spring onions and chop the remaining parts into small pieces at the bottom (the white part) and in larger chunks at the top (the dark green part). Chop the paprika in large pieces of around 2cm and slice the carrot up in thin slices. Read the instructions on the thai rice and cook them accordingly. It usually takes around 20 minutes for rice to be cooked, which is the same time as it takes to cook the remaining ingredients in this recipe so you should be ok if you start cooking the rice at the same time as you start to stir-fry the rest.
Heat up some wok oil in a wok and let it heat up for a few minutes. Once the oil is hot enough, add the cashew nuts and stir-fry them until they start to get a lovely brown crust. Remove them from the wok and add the crushed garlic and spring onions and stir-fry them for a few minutes as well, before adding the chicken cubes. Once the chicken is cooked inside and out, add the paprika, dried chili and carrots and continue to stir-fry for about 5 minutes.
Next up is mixing the ingredients for the sauce. Start of by making the chicken broth by adding 1 cube to 250ml hot water. Break the cube apart with a fork and stir until it’s dissolved as much as possible. Then add the oyster sauce, soy sauce and fish sauce. Stir it again and add it to the wok, but leave around 5 cl, so we can use this for the cornstarch. Stir in the cornstarch in those 5cl and stir until you get a smooth liquid, with no lumps or anything, and then simply add it to the rest and stir it around a bit. This will make the sauce just a bit thicker. Let it all cook for another 5-10 minutes and add the cashew nuts again in the last few minutes.