Goong Pad Priew Wan (Thai Sweet and Sour Shrimps)

Stir fry chicken with cashew nuts thai style, is another nice easy thai dish that anyone can make. It does take a little more preparation than other thai stir fry dishes as you have to prepare the cashew nuts and dry chili initially before the main event, but we are only talking a few extra minutes of effort overall.

In terms of taste, this dish is a filling chicken dish with the odd mouthful that has an assault of heat on your taste buds (hmm, nice). The cashew nuts definitely add volume to the dish and the dish is colourful with lots of texture thanks to the spring onion, onion and red chili’s.

I can’t help but think without the chili this dish would be a little uninspiring – still if people don’t enjoy spicy food this dish could be toned down easily to suit.

Rather than being a special occasion dish the good lady treats this as a mid-week staple. I guess it’s something about the volume the nuts add to the dish with the non to aggressive chili that makes it a good midweek fit.

Ingredients : 150 grams peeled shrimps 50 grams diced cucumbers 30 grams tomatoes, cut into bite-size pieces 40 gram pineapple, cut into bite-size pieces 30 grams diced onions 10 grams spring onions cut into inch-long length 10 grams chopped garlic 1/4 cup stock 2 tablespoons vegetable oil for frying 1 tablespoon fish sauce 1/2 tablespoon sugar 3 tablespoons tomato ketchup Directions : 1. Fry the shrimp quickly and set aside. 2. Fry the pineapple, cucumber, tomato and onion and set aside. 3. Mix the seasoning; tomato ketchup, sugar, fish sauce and stock, well. 4. Heat the oil. Fry the garlic until it becomes aromatic. Add the vegetables, shrimps and half of the spring onions and stir-fry. 5. Serve on a plate. Garnish with the rest of the spring onions. Tips : - Stir-fry the vegetables only briefly to maintain their crispiness.

#chicken #thaifood #rice #nuts