Kai Med Ma Muang – The best Thai chicken with nuts

by Jan Vasil
Kai Med Ma Muang – Thai chicken with roasted cashew nuts

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

Thai cuisine is famous for its flavourful food. The most popular dishes are all different kinds of curry or soups. Among the most used ingredients, you can find coconut milk, all sorts of seafood, chicken, lemongrass, Thai basil, and coriander. As I like to experiment in the kitchen I will show you today something that is not known so much in our region. The name of it is Kai Med Ma Muang or chicken with roasted cashew nuts. This is a super delicious and quick dish cooked in 30 minutes. The key is to marinate your chicken in Oyster Sauce (I used the one from House Of Asia) before cooking and then “brown” it in a hot pan.

Tajska kuchnia znana jest ze smacznych potraw. Najbardziej popularne dania to przede wszystkim roznego rodzaju curry, czy zupy. Wsrod najczesciej uzywanych skladnikow mozna znalesc mleko kokosowe, owoce morza, kurczaka, trawe cytrynowa, tajska bazylje i kolendre. Jako, ze lubie eksperymentowac w kuchni, pokaze dzis cos, co nie jest tak bardzo znane w naszym regionie. Nazwa to Kai Med Ma Muang lub po prostu kurczak z prazonymi orzechami nerkowca. To jest mega pyszne i szybkie danie gotowe w 30 minut. Kluczem jest marynowanie kurczaka w sosie ostrygowym (ja uzywalem tego od House of Asia), a pozniej podsmazeniem go na goracej patelni aby nabral koloru.

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book
Servings

2

servings
Prep time

25

minutes
Cooking time

8

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 300-400g of chicken breast – 300-400g piersi z kurczaka

  • 2 tablespoons of oyster sauce – 2 lyzki sosu ostrygowego

  • 1 tablespoon of soy sauce – 1 lyzka sosu sojowego

  • 1 tablespoon of fish sauce – 1 lyzka sosu rybnego

  • One and a half tablespoon of white sugar – jedna i pol lyzki bialego cukru

  • 1 bigger tablespoon of red chili paste – jedna wieksza lyzka pasty z czerwonego chilli

  • 5-7 red chili peppers – 5-7 czerwonych papryczek

  • Bunch of fresh spring onion, chopped into 5cm pieces – garsc cebulki dymki pokrojonej w 5cm kawalki

  • 1 red bell pepper, sliced into smaller pieces – 1 czerwona papryka, pokrojona na mniejsze czesci

  • 100g of cashew nuts – 100g nerkowcow

  • 1/2 of white onion, sliced – polowke pokrojonej bialej cebuli

  • 2 cloves of garlic, sliced – 2 zabki czosnku, cienko pokrojone

  • 100g of mushrooms, cut into smaller pieces  (I used porcini mushrooms) – 100g grzybow, pokrojonych na mniejsze czesci (Ja uzylem podgrzybki)

  • Vegetable oil – olej do smazenia

Directions

  • Cut your chicken into 1cm pieces, put into a bowl and add 1 tablespoon of oyster sauce. Mix well, place in the fridge and let it marinate for at least 20 minutes. – Pokroj kurczaka w 1cm kawalki, wrzuc do miski i dodaj 1 lyzke sosu ostrygowego. Wmasuj w kurczaka i odstaw do lodowki do zamarynowania na przynajmniej 20min.
  • Heat up a pan and dry roast the cashew nuts, do not add any oil. Once ready, set aside to cool down. – podrzej patelnie i na sucho upraz nerkowce az stana sie lekko brazowe. Nie dodawaj oleju. Kiedy orzechy nabiora juz koloru, przesyp je do innego pojemnika zeby ostygly.
  • Slice your red chilies into a half and take out the seeds. Heat up 2 tablespoons of vegetable oil in a bigger pan, add into it your chilies and deep fry for 2-3 minutes from both sides. Chilies will be ready once they get a brown color. – Przekroj czerwone papryczki na pol, wybierz wszystkie nasionka. Rozgrzej 2 lyzki oleju na patelni, dodaj papryczki i smaz przez 2-3min na kazdej stronie. Papryczki sa gotowe, gdy zbrazowieja.
  • Heat up a tablespoon of vegetable oil in a bigger pan (you can use the one from before) and place in the chicken pieces. Do not stir the chicken at all. Let it “brown” at the bottom but leave it raw at the top. Once all the pieces turned brown on one side, take it out. – Podgrzej lyzke oleju w patelni (mozesz uzyc ta sama, co poprzednio) i poloz na niej kurczaka. Nie mieszaj. Pozwol kurczakowi sie ‘zbrazowic’ od spodu, ale z gory jeszcze niech bedzie surowy. Gdy wszystkie kawalki kurczaka sa juz uzmazone po jednej stronie, zdejmij je z patelni.
  • Add to the pan the sliced white onion and garlic. Cook until the garlic will be golden. Add the red bell pepper, the mushrooms and cook for 2-3 minutes. Then add the chicken and mix well. – Dodaj do patelni pokrojona cebule i czosnek. Podsmaz az wszystko sie zezloci. Dodaj czerwona papryke, grzyby i smaz jeszcze 2-3min. Teraz dodaj kurczaka i pomieszaj wszystko razem.
  • Meanwhile, mix 1 tablespoon of oyster sauce with 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, one and a half spoon of white sugar and the red curry paste. add to the chicken and vegetables. Mix well so the sauce will get everywhere. If you want to have a thinner sauce just a bit of hot water. – W miedzy czasie, zmieszaj lyzke sosu ostrygowego, lyzke sosu sojowego, lyzke sosu rybnego,  z bialym cukrem i pasta z czerwonego curry. Dodaj wszystko do kurczaka z warzywami. Zmieszaj, tak, zeby sos polaczyl sie z wszystkimi skladnikami. Jesli sos bedzie za gesty, mozesz dodac odrobine goracej wody.
  • Switch off the heat and add the cashew nuts and spring onions, mix well. – Wylacz patelnie, dodaj nerkowce i dymke. Wymieszaj.
  • Serve with rice and enjoy 🙂 – Podawaj z ryzem. Smaczengo 🙂

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The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.

 

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