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Kai Pad Med Mamuang Himaphan (Cashew Chicken)

1 lb chicken, cut into thin slices, then into bite sized pieces.
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon prik ki nu daeng (red bird's-eye chilies), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-ew wan (sweet soy) or Maggi's Seasoning Sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon nam prik pao (chili paste)
1 teaspoon prikthai (black pepper), freshly cracked
3 tablespoons nam sup (stock)
2 tablespoons rice wine
1/2 cup cashew nuts

2 tablespoons mango, shredded
3 tablespoons ton hom (spring onions/green onions)
3 tablespoons prik yuet (sweet Thai chilies) or green bell pepper, julienned

First roast the cashews: this is best done in a turbo-oven (a glass
or steel container with a hot air heater/fan in the lid that produces
very hot, dry cooking conditions), at 300 C until golden brown.

In a wok, over medium heat, saute the garlic and prik ki nu until
the garlic is golden and the whole is aromatic, then remove and
reserve the chilies and garlic.

Add the chicken and all the ingredients except the cashews, stock
and wine to the pan and stir fry until the chicken just begins to
cook. Add the stock and continue over low heat until the chicken
is cooked, then using a slotted spoon remove the chicken from the
sauce and set aside.

Add the rice wine and reduce the sauce until a slight glaze appears
(if necessary add 1 teaspoon of arrowroot powder, dissolved in a
little tepid water).

Return the chicken, chilies and garlic to the sauce, and add the
cashews. Make sure they are heated through.

Serve with steamed white rice.

Tease 2 tablespoons of mango into shreds with the tines of a fork
(or julienne finely), cut the whites from 4/5 spring onions, and
thinly slice about 3 tablespoons of the green tops. Julienne the
sweet chilies or bell peppers and garnish the dish with the mango,
onions bulbs, sliced tops, and the chilies.

Serves 4


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