Sliced chicken with chilies and cashew nuts, or Kai pad met mamuang


This recipe from the Central Plain of Thailand is one of our guest's favorites. It requires only few ingredients : preparation + cooking won't take longer than 10 minutes. A must-try for cooks in a hurry !

Serves 2.

30 g cashew nuts

2 dried cayenne peppers, stalks and seeds removed, sliced

250 g sliced chicken tenderloin or chicken thighs

2 tablespoons oyster sauce

1 tablespoon roasted chilli paste

2 tablespoons chicken stock

15 g spring onion, cut into 3 cm pieces

2 tablespoons oil


Heat the oil in a frying pan or wok. Fry the cashew nuts for about 30 seconds. Then add the cayenne peppers and fry for another 30 seconds (cashew nuts should be golden brown). Remove the nuts and cayenne pepper from the pan, place on kitchen paper and set aside.


Fry the chicken briefly, then stir in the oyster sauce, the roasted chilli paste and the stock. Mix well. Cook for about 3 minutes.


Add the spring onion. Cook for another minute. Remove from the heat. Garnish with cashew nuts and cayenne pepper.

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