Cashew nuts - If you use ready roasted cashew, you can skip the roasting step.If you have more time, you can leave for an hour. Next, marinate the chicken pieces with soy sauce, baking soda, corn starch, and sugar.Cut the chicken into small dices, gather and prepare all the ingredients. First,add all the sauce ingredients in a small bowl.You can either substitute with light soy sauce or salt to taste. You can add in many Asian soups, noodles and stir fry dishes. The taste is salty, savoury, earthy and umami at the same time. You can also use regular dark soy sauce or Kecap Manis ( Indonesian sweet soy sauce ).įish Sauce - is a liquid condiment used widely in Burmese, Thai, Lao, Vietnamese cooking, made from fermented anchovies or fish. Add a dash of corn starch to thicken the sauce.ĭark thick soy sauce - Thai thick sweet soy sauce is ideal for this recipe, available in Healthy Boy, ABC, Lee Kum Kee brands. To create this umami sauce you will need, light soy sauce, dark sweet soy sauce, fish sauce, oyster sauce, sugar and sesame oil. Thai Stir Fry Sauce: Classic Thai stir fry sauce are salty, sweet, and savoury taste. You can also any of your favourite mild or hot dried red chillies. Dried chillies has a smokey, spicy, sweet flavour which is ideal for this dish. You can also add ready roasted cashew nuts, roasted peanuts or almonds.ĭried Chillies: I usually use hot dried red long chilies, deseeded and cut into small pieces. We usually use unsalted raw cashew nuts and pan-roast with a bit of oil. Feel free to add other stir fry vegetables like carrots, mushrooms, snow peas, baby corn, bird eye chilli, etc.Ĭashew Nut: Crunchy roasted cashew nuts brings a rich nutty taste, which makes this dish very unique. Vegetables: Onion, bell pepper, mushroom, spring onions, dry or fresh chillies are ideal to use. For stir fry sauce mixture, use vegetarian oyster sauce instead of oyster sauce and use regular soy sauce instead of fish sauce. Tougher meat takes extra time to be tenderized.įor the vegetarian option: you can simply substitute meat with firm tofu or Quorn meat. If you are bored of chicken, you can swap it with beef, lamb, pork prawns/shrimps, or any protein you wish. Step 5 Pour the coconut milk mixture into the skillet and scrape up any browned bits. Add the chicken and green beans and cook until the mixture boils and thickens slightly, about 4 minutes. Stir in ¼ cup water to thin the sauce if necessary cook for another minute. Serve over spaghetti and top with the peanuts and cilantro.Protein: You can simply use tender boneless chicken breast or thigh meats. Add the curry powder and stir until toasted, about 20 seconds. Stir in the garlic and ginger and cook over medium heat until fragrant and starting to brown, 30 seconds to 1 minute.
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