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Thai with Kittikanya – Cashew chicken – Gai pad med mamuang

2 serves

INGREDIENTS: ts = teaspoon tbsp = tablespoon


  • 2 chicken (thigh or breast) sliced
  • 4 tbsp flour for coating
  • 3 tbsp water
  • 1 tbsp chopped garlic
  • 1 cup crispy (deep fried or baked) cashew nuts
  • 4 regular mushrooms
  • 2 dried red spur chillies sliced into cm widths or 2 pinches dried flaked hot chillies
  • 1 small white onion, sliced
  • 1/4 c spring onion sliced 3 cm widths
  • 1 tsp palm sugar or brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 2 teaspoon of sesame oil




1. Mix all-purpose flour with salt and pepper and put into a plastic bag with no holes

2. Put the chicken into the bag with flour and close of the end and shake bag to coat the chicken

3. Over a med-high heat bring oil to heat in a pan then fry chicken until golden on both sides, remove and drain on kitchen paper

4. Discard most of the remaining oil leaving only about 2 tbsp in the pan

5. Fry garlic and dried chili until starting to be colored

6. Add chicken, onion, mushroom and baby corn and fry until the chicken is cooked, about 5 min.

7. Add oyster sauce, fish sauce, soy sauce and sugar and stir constantly

8. Add spring onions and cashew nuts and sesame oil.

9. Serve with jasmine rice and enjoy

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