Popular Thai Food: Kai Med Ma Muang (Chicken with Cashew Nuts) – Kai Med Ma Muang (Chicken with Cashew Nuts) Ranked ninth among ten Thai dishes are most often ordered by foreigners is a recipe fried chicken with cashew nuts, snacks, spicy flavors without that may become your favorite.
One of the recommendation is in terms of food. Thailand food is food with cooked with spices and recipes typical of Thailand. Typical food and Thai cuisine is spicy and full of flavor seasonings, yet combined with a balance of sweet, salty, sour, and spicy.
- 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 ricewok 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.