Bua Thai Recipes

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

BUA LOI PHUAK (TARO BALLS IN COCONUT CREAM)

Steps:

• Put the rice flour and cornstarch in a bowl.
• Add the mashed taro and knead. Add water as needed to create a soft dough.
• Knead well.
• Roll into little balls and set aside.
• Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
• Bring to a boil and add the taro balls.
• When they are cooked through, remove from the heat.
• Serve hot.
• Optional: Can sprinkle with sesame seeds.