The Cashew Nut Curry (ผัดเม็ดมะม่วง) or Pad Med Ma muang is a real favorite for Thai’s and farang alike. This is not a traditional Thai dish, as it is actually from the Sichuan Chinese dish “Kung Pao Chicken” just in the Thai version the peanuts are changed for Cashew nuts.

The dish is most often cooked with chicken for meat eaters but this is a vegan version which retains the delicious flavours and nutrition whilst trying to keep the dish as ital as possible.



Pad Med Ma Muang (Cashew Nut Curry) Print Recipe Cashew nuts, Servings Prep Time 2 People 15 Mins Cook Time 10 Mins Servings Prep Time 2 People 15 Mins Cook Time 10 Mins Pad Med Ma Muang (Cashew Nut Curry) Print Recipe Cashew nuts, Servings Prep Time 2 People 15 Mins Cook Time 10 Mins Servings Prep Time 2 People 15 Mins Cook Time 10 Mins Ingredients 300 grams Cashew Nuts Raw, unbleached

300 grams Wild Rice

6 whole Spring Onion sliced

3 whole Mushrooms sliced

3 whole Orange Chillis

2 whole Red Chillis

1 whole Red Onion Sliced

1 whole Lime

1 tbsp olive oil

1 tbsp Black Bean Sauce (Thick)

1 tbsp Black Bean Sauce

1 tbsp Sugar / Coconut Sugar Servings: People Instructions Start by adding a squeeze of lime juice to your rice Wash your vegetables Prepare your raw cashew nuts by dry roasting them in the oven at around 250c for approx 5-10 minutes Slice up your mushroom De-head your spring onions and slice them up Use all of the spring onions green shoots also Cut off the green tips of your red chillies and discard them in the compost. Diagonally slice your red chilli Repeat the same steps with your orange chili Slice up your dry chilli Slice up your onion Your now ready to cook some pad med mamuang! Heat some oil in the pan Fry your roasted cashew nuts briefly to brown them up Keep moving them in the pan so they are coated in olive oil. Stop frying when you can smell the cashew nut aroma and see they are browning. Put the cashew nuts to the side, and fry up your dry chilli for a couple minutes. Then put it to the side also. Add a touch more olive oil and begin frying your mushrooms Now add the red onion and keep the contents of the pan moving for around 2-5 minutes Now add all your ingredients back in, the cashews, the chillis and mix it all up Add your sugar Add thick black bean sauce Add a spoon of regular black bean sauce Mix it all up and let the sauces steam up Now add the spring onions Give it a final stir and test the taste, maybe you need a touch more sauce or seasoning Serve the stir-fry with fresh coriander and crushed black pepper delicious accompanied with a fresh guava juice, and chia seeds sprinkled on top of the wild rice Share this Recipe Powered by WP Ultimate Recipe

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