Summary
Ingredients
- 2 tablespoon desiccated coconut
- 80 g cashew nuts, unsalted
- 2 tablespoons oil
- 1 large onion (s), roughly diced
- 4 cloves garlic, finely chopped
- 2 teaspoons chilli pepper (s), chopped
- 350 g chicken (chicken thihs), filleted and cut into small pieces with the skin on
- 0.5 ½ bell pepper (s), red, chopped
- 0.5 ½ bell pepper (s), green, chopped
- 2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 320 g pineapple, fresh, chopped
- 3 spring onion (s), chopped
Instructions
- Roast the desiccated coconut in a small coated pan without oil until they are light brown, then leave to cool in a bowl.
- Roast cashew nuts in the same way and place in a bowl.
- Heat oil in a wok, add onions, garlic and chillies and fry over medium heat for 2 minutes while turning, then remove.
- Set the temperature to the highest level, add the meat and paprika in 2 portions and deep-fry until the chicken is lightly brown.
- Return the onion mixture to the wok. Add the oyster sauce, fish sauce, sugar and pineapple and brown for 2 minutes. Fold in the cashew nuts.
- Arrange the meat mixture on a platter, sprinkle with roasted coconut flakes and spring onions and serve immediately with rice.