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Pad Med Ma Muang (Cashew Nut Curry)
Cashew nuts,
Servings Prep Time
2People 15Mins
Cook Time
10Mins
Servings Prep Time
2People 15Mins
Cook Time
10Mins
Ingredients
Instructions
  1. Start by adding a squeeze of lime juice to your rice
  2. Wash your vegetables
  3. Prepare your raw cashew nuts by dry roasting them in the oven at around 250c for approx 5-10 minutes
  4. Slice up your mushroom
  5. De-head your spring onions and slice them up
  6. Use all of the spring onions green shoots also
  7. Cut off the green tips of your red chillies and discard them in the compost.
  8. Diagonally slice your red chilli
  9. Repeat the same steps with your orange chili
  10. Slice up your dry chilli
  11. Slice up your onion
  12. Your now ready to cook some pad med mamuang!
  13. Heat some oil in the pan
  14. Fry your roasted cashew nuts briefly to brown them up
  15. Keep moving them in the pan so they are coated in olive oil. Stop frying when you can smell the cashew nut aroma and see they are browning.
  16. Put the cashew nuts to the side, and fry up your dry chilli for a couple minutes. Then put it to the side also.
  17. Add a touch more olive oil and begin frying your mushrooms
  18. Now add the red onion and keep the contents of the pan moving for around 2-5 minutes
  19. Now add all your ingredients back in, the cashews, the chillis and mix it all up
  20. Add your sugar
  21. Add thick black bean sauce
  22. Add a spoon of regular black bean sauce
  23. Mix it all up and let the sauces steam up
  24. Now add the spring onions
  25. Give it a final stir and test the taste, maybe you need a touch more sauce or seasoning
  26. Serve the stir-fry with fresh coriander and crushed black pepper delicious accompanied with a fresh guava juice, and chia seeds sprinkled on top of the wild rice

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