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Chicken Cashew
(Gai Pad Med Mak Muey)
1 cup chicken
1 ½ tbsp oil
¼ c. carrots
½ c. onions
½ c. green peppers
½ c. red peppers
1 stalk green onion
¼ c. cashew nuts
4 tbsp Chicken Cashew
Slice vegetables into pieces. Pour oil into pan and pre-heat. When oil is hot, add garlic & chicken. Add carrots & onions and toss. Add soup broth (or water) peppers and all other vegetables and toss in pan until lightly cooked. (Don't cook too long) If you want to thicken the sauce slightly add cornstarch mixed with water stir until it thickens.
Serve hot and garnish with ground peanuts, coriander, lime slices and steamed prawns.
Serves 2 people. |
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Pineapple Fried Rice
(Khao Pad Sapalot)
3 cups cooked rice
1 ½ tbsp oil
½ c. pineapple
½ tomatoes (chopped)
½ c. onions (sliced)
¼ c, green onions (sliced)
¼ c. chicken (or steamed veggies)
1 egg
2 tbsp raisins
¼ tsp curry powder
Optional Garnish:
Fresh Cilantro and lime wedges
1 ½ tbsp Chicken Cashew Sauce
Slice chicken & vegetables. Pour oil into pan and pre-heat. Blanche chicken & set aside. When oil is hot add egg and scramble. Add all other ingredients, garlic stir fry sauce last, and toss until cooked.
Top with cilantro & fresh lime wedges (optional)
Serves 2 people. |
