This is one of our favourites from the “Wayne’s Thai Recipies” collection. The name come from the recipe that came for the King’s palace kitchen.
We have tried a few different brands of chilli paste in soya bean oil but there is only one we look for.
It can be difficult to find, especially if you live in an area that doesn’t have Asian grocery stores. Where we live, it was very difficult to get hold of and we would stock up with multiple jars when we had the opportunity.
Recently we have been graced with a new store that stocks it and we always get the good stuff. Previously, if we ran out of stock of the Pantai jars, we would use Ayam Thai Chilli Jam as a substitute, available at major grocery stores, but it isn’t the same.
The recipe is for two but we usually make enough for 5-6 serves.
King Palace Kitchen for Two
Ingredients
- 200 g Chicken breast fillet
- 200 g Cashews
- 1 tbsp Chilli paste in soya bean oil
- 1 tbsp Fish sauce
- 1 Onion
- 2 tsp Sugar
- 2 Shallots
Instructions
- Fry cashews in a small amount of oil until golden brown and set aside
- Cut the chicken breast into slices.
- In a hot pan with some oil, fry onion then add chicken and cook until lightly browned.
- Add chilli paste, sugar and fish sauce and stir through.
- Then add the cashew nuts and stir through.
- Serve with steamed rice.
