Last night I fancied a bit of something Thai for Alberto and I and so I flicked through my cookbook A Little Taste of Thailand and found this recipe – tasty and easy so I thought I’d give it a go. I used fresh chillies rather than dried ones as they didn’t have any in Sainsbury’s and that seemed to work ok.
1-2 dried long red chillies
1 tablespoon of fish sauce
2 tablespoons of oyster sauce
3 tablespoons of chicken stock
½-1 teaspoons of sugar
4 tablespoons of vegetable oil
4-5 garlic cloves, finely chopped
500g of chicken thighs, finely sliced
½ a red pepper, cut into strips
½ a carrot, sliced diagonally
1 small red onion, cut into wedges
3 spring onions, cut into 1″ lengths
Ground white pepper, to taste
Mix the fish sauce, oyster sauce, chicken stock and sugar in a small bowl and set aside.
Take the stems off the dried chillies, cut them into 1cm pieces and discard the seeds.
Heat the oil in a wok over a medium heat and stir-fry the cashews for 2-3 minutes until light brown. Remove from the wok and set aside.
Stir-fry the chillies in the same oil over a medium heat for 1 minute and then remove and set aside.
Heat the same oil again and stir fry the garlic until light brown. Add the chicken pieces and cook over a high heat for 4-5 minutes until golden and cooked through. (If you’re cooking for 4 you may need to cook the garlic and chicken in two batches, as I was only cooking for 2 I was able to do it all at once.)
Add the pepper, carrot and onion to the wok along with the sauce mixture. Still well to combine and stir-fry for 3-4 minutes until the vegetables are cooked.
Add the cashews, chillies and spring onions. Toss well, sprinkle with ground white pepper and cook for a further minute.
Serve with boiled rice.
Very tasty and you can make the flavour stronger by using more chillies and white pepper if you wish.