Then combine with the sweet dark soy sauce in a large bowl and mix. Marinate the chicken: Thinly the chicken breasts into bite-sized pieces.(Full detailed instructions are in the recipe card below.) Here’s a quick overview of how to make this easy stir-fry. Oil: Feel free to use vegetable oil, or any other neutral flavored oil that has a high smoke point.Transfer them to a paper towel lined plate using a slotted spoon to drain. Alternatively, you can sauté them for 1-2 minutes in a bit of oil before you fry the Thai dried red chilies. Place on a parchment paper lined baking tray and bake for 5 minutes in a preheated oven at 350☏/175☌. Unsalted Roasted Cashews: If you only have raw cashews on hand, you can roast them in the oven.Or you can omit the chilies entirely to make this dish mild. Again, use as many or as few as you like. Fresh Red Chilies: I’ve used Bird’s Eye, but any small hot red chilies you can get your hands on will work.While you can eat these if you like, I don’t normally and just use them to flavor the dish. You’re also welcome to use large Thai dried red chilies (which are milder) instead of the small hot ones that I’ve used. Use as many or as few as you like depending on your heat level preference. Thai Dried Red Chilies: These flavorful chilies are quite spicy.I use Talad Thai Tamarind Paste, which is made up of 70% tamarind and 30% water. If yours is very sour, use less than the amount I’ve indicated. Note that different brands will have varying levels of acidity. You can find this at your local Asian or Thai grocery store or purchase it online. Tamarind Paste: This sour and sweet Thai paste is also known as tamarind concentrate or puree.But boneless and skinless thighs or fillets will work too. Chicken: I used boneless and skinless chicken breasts.(Full ingredient list and amounts are in the recipe card below.)
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