Thai Cashew Nuts with Chicken (Kai Pad Med Mamung - ไก่ผัดเม็ดมะม่วงหิมพานต์)

This is one of my favorite dishes. The cashew nuts need o be fried until golden and crispy. For the dried chilies also needed to fry again but should be careful of burning. You might wonder if you use the cooked cashew nuts and also the dried chilies that they are cooked already, you still have to fry it again. The answer is you don't have to but to fry the nuts and chilies together make this dish much better. 

Sliced chicken also need to be dust with tapioca flour or just tempura or crispy flour and then fry the chicken separately until it crispy outside and soft inside. These all the essential steps to make a good Thai cashew nuts with chicken. I emphasize this because I have seen so many Thai restaurants make this dish without frying the chicken first. So many restaurant make this dish by just simply stir and fry the chicken and other ingredient all in the same time. I do understand that they want to cook it fast but the food come out mush different from the one one that cooked properly. 

After fried nuts, chilies and chicken then put all of these and fry with other ingredients until sauce dry is also the most critical part of this dish since seasoning sauce should be thick with strong flavor.

I have tried to replace chicken with other kinds of meat like shrimp but I think chicken is the best choice for this Thai recipe.

Full Recipe in PDF