← Nouns Cooking · Thai

Ingredients

• 450 g boneless chicken thighs or breast, cut into bite-size pieces
• 3 tbsp Cornflour (cornstarch)
• 4 tbsp oil, for frying
• 4 large dried red chillies, cut into 2 cm pieces, seeds shaken out
• 3 cloves Garlic, chopped
• 1 Onion, cut into wedges
• 1 red or mixed peppers, cut into chunks
• 2 tbsp Thai roasted chilli paste (nam prik pao)
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 2 tsp Sugar
• 3 tbsp Water
• 75 g roasted unsalted cashews
• 4 Spring onion, cut into 4 cm lengths
• 300 g jasmine rice, to serve (optional)

Method

1. Toss the chicken in the cornflour. Heat the oil in a wok over medium-high heat and fry the chicken in two batches for 4–5 min each, until golden and cooked through (75°C / 165°F). Lift out and pour off all but 1 tbsp oil.
2. Fry the dried chillies for 30 seconds until they darken slightly; watch closely, they burn fast. Scoop them out.
3. Add the garlic and onion and stir-fry for 1 minute, then add the peppers for 1 minute more.
4. Stir in the chilli paste, oyster sauce, soy sauce, sugar and water and let it bubble for 30 seconds until glossy.
5. Return the chicken and chillies, add the cashews and spring onions, and toss for 1 minute to coat. Serve with rice.

Tips

• Contains tree nuts, and nam prik pao usually contains shrimp. Oyster and soy sauce contain wheat.
• Roast raw cashews in a dry pan for 4–5 minutes if you can’t buy them roasted.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Thai Caliente RecipeTin Eats