Thai Chicken Stir-Fry with Cashews and Chilli Jam Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Garlic, chilli, shallots, tamarind and shrimp paste are just some of the umami ingredients in Thai chilli paste/jam (nam prik pao), an essential taste in Thai soups, sauces and stir-fries. Find jars of it online or visit your local Asian shop. Mixed with a little soy and fish sauce, it makes a swift but magical stir-fry sauce.

Ingredients

  • 100 g ( oz) baby corn
  • 1 tbsp vegetable oil

Method

To make the chilli jam sauce, in a small bowl mix together all the ingredients and set aside.

Bring a pot of water to a boil. Blanch the baby corn for 2 minutes, then drain, rinse under cold water and drain again.

Heat a large wok until very hot and add half the oil. Cut the chicken into 3 cm