Summary

Ingredients

• 150 g cashew nuts, raw and unsalted
• 500 g chicken breasts, cut into strips
• 3 tablespoon oil
• 4 cloves garlic, finely chopped
• 2 chilli pepper (s), fresh red, pitted and cut into fine strips
• 5 spring onion (s), Thai, in 3 cm long pieces, alternatively 2-3 European ones
• 2 medium onion (s), cut into fine wedges
• 2 tablespoon fish sauce
• 2 tablespoon oyster sauce
• 1 teaspoon sugar
• Pepper, black, ground in a medium coarse
• 2 stalks basil, Horapha (Thai basil), roughly chopped
• 2 stalks mint, roughly chopped
• 1 red pepper (s), cut into narrow strips

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Instructions

1. Roast the chillies and cashew nuts in a little oil in a wok over medium heat until the kernels are golden brown, then remove from the pan. Attention! The kernels quickly become too dark and then taste bitter.
2. Heat the remaining oil and fry the chicken in it. Then briefly fry the onions with the garlic (and the peppers). The vegetables should still have bite. Deglaze with a dash of water, season with fish and oyster sauce, pepper and sugar and boil through. Mix in the chilli and cashew nut mixture with the herbs.
3. Arrange everything on a platter and garnish with a few mint leaves.
4. In addition, you eat Thai fragrant rice, cooked without salt.
5. Tip: Roasted cashew nuts that are not salted have been commercially available for a short time. They are a quick alternative. In that case, first fry the chilli strips and then briefly roast the cashew nuts.
6. The classic recipe is without paprika, I like it fresher and better.