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.
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