Cashew nut stir-fry sauce

Cashew nut
stir-fry sauce

COOK LIKE A THAI,

THE HARD WORK'S DONE:

· Sweet chilli stir-fry sauce

· A Thai essential: charred chilli

WHAT YOU NEED:

· Your favourite meat, seafood or veg

· Oil, garlic, onion

· Bell pepper and spring onion (Optional)

A crunchy and crispy textural delight

This mild and crunchy stir fry appeals to everyone, even those who don't like spicy food. That's why you find it everywhere – on street stalls and on up-market restaurant tables. The colour of a med ma muang is a guide to the flavour: the redder ones are more sour-tasting in the Chinese style, the browner ones are salty and sweet. Mine is a delightful blend of the two, and wonderful with chicken. Note that if you like your chicken crispy, fry it on a hot wok before you start.

EFFORTLESS THAI COOKING – SERVES 2

1.Cook meat: Place a wok with a tablespoon of oil on medium heat.

Add a tablespoon of chopped fresh garlic and 200g of chicken

(or other meat, seafood or veg) and a handful of onions.

Continue cooking on medium heat till meat is cooked through,

stirring with Thai speed and vigour.

2.Add sauce: Add the Grab Thai Go sauce and

bring the temperature back up.

3.Add Thai essential: Stir in the Grab Thai Go roasted

cashew nuts and dried chilli, then serve with boiled rice.