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Kai Med Ma Muang, or Chicken with Cashew Nuts, is a beloved Thai dish that exemplifies the perfect balance of flavors and textures that Thai cuisine is famous for.
Combining tender chicken, crunchy cashews, and a savoury, slightly sweet sauce, this dish offers a satisfying mix of warmth, richness, and freshness.
Whether you’re new to Thai food or a seasoned fan, Kai Med Ma Muang brings a delightful harmony of flavours that keeps you coming back for more.
What Is Kai Med Ma Muang?
Kai Med Ma Muang is a stir-fried dish that features chicken as the main protein, combined with roasted cashew nuts, onions, bell peppers, and dried chilies.
The chicken is cooked to perfection in a flavourful sauce made from soy sauce, oyster sauce, and a touch of sugar, resulting in a savoury sweet combination that complements the nuttiness of the cashews.
The dried chilies add just a hint of heat, making the dish approachable for those who prefer mild spice levels, while the vibrant vegetables offer a refreshing crunch.
What makes this dish so popular is its accessibility, it’s a crowd-pleaser that appeals to a wide range of tastes.
Each bite offers a delightful contrast between the tender chicken, the crispness of the bell peppers, and the satisfying crunch of the cashews, all coated in a glossy, savoury sauce that ties everything together.
Ingredients and Taste
The ingredients in Kai Med Ma Muang are straightforward but come together in a way that’s deeply satisfying. Chicken breast or thigh meat is commonly used, providing a lean yet juicy base for the dish.
The star, of course, is the roasted cashew nuts, which lend a buttery crunch and a slightly sweet flavour. Bell peppers and onions add a touch of natural sweetness and colour, while dried red chilies contribute a subtle heat that enhances the dish without overwhelming it.
The sauce is what elevates Kai Med Ma Muang. A blend of soy sauce and oyster sauce provides the savoury depth, while a hint of sugar balances it with a mild sweetness.
Garlic adds a fragrant sharpness, and sometimes a splash of fish sauce brings an extra layer of umami. The result is a dish that’s savoury, slightly sweet, and full of aromatic richness, with the cashews offering a delightful contrast to the tender chicken and vegetables.
A Taste of History
Though relatively modern compared to some Thai dishes, Kai Med Ma Muang has become a beloved staple in Thai cuisine, both in Thailand and around the world.
Its origins lie in the Chinese influence on Thai cooking, specifically the introduction of stir fry techniques and the use of ingredients like soy sauce and cashews.
This culinary exchange helped shape what is now a distinctly Thai dish, combining local flavours with a technique brought from abroad.
Cashew nuts, though not native to Thailand, were introduced through trade and quickly became a popular ingredient due to their rich, buttery flavour. Over time, Thai cooks incorporated them into various stir-fries, including this one, where their nutty flavour adds depth to the dish.
Kai Med Ma Muang is now a popular choice in Thai restaurants worldwide, appreciated for its simplicity and the way it showcases the balance of textures and flavours that Thai cuisine excels at.
Thai Kai Med Ma Muang Recipe
Serves: 4 people
Ingredients:
- 500g chicken breast, cut into bite-sized pieces
- 1/2 cup cashew nuts, lightly roasted
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 spring onions, chopped
- 3 dried red chilies
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken stock or water
- Cooked jasmine rice (for serving)
Directions
To begin, prepare your ingredients by slicing the chicken, bell peppers, and onion. Lightly roast the cashew nuts in a dry pan over medium heat until golden brown, then set aside. This helps bring out their rich, nutty flavour.
In a large bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and chicken stock. Stir until the sugar dissolves and the mixture is well combined. This sauce will provide the perfect balance of savoury and slightly sweet flavors to the dish.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the dried red chilies and stir-fry for 1 minute until they become fragrant. Be careful not to burn them, as this could make the dish overly bitter.
Add the minced garlic to the wok and stir-fry for about 30 seconds, just until fragrant. Then, add the chicken pieces and stir-fry for 5-6 minutes until the chicken is cooked through and lightly golden.
Add the sliced onion, red and green bell peppers to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender but still slightly crisp. The combination of soft chicken and crunchy vegetables adds a delightful texture to the dish.
Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly, and allow it to simmer for 2-3 minutes so the flavors can meld together. If the sauce reduces too much, add a little more chicken stock.
Stir in the roasted cashew nuts and chopped spring onions. Toss everything together gently, making sure the cashews stay crisp and the flavors are evenly distributed.
Serve the Kai Med Ma Muang hot over jasmine rice. Garnish with additional chopped spring onions for a fresh, green touch. The sweet, savoury sauce combined with the tender chicken and crunchy cashews offers a satisfying bite. Enjoy your meal with extra chili flakes on the side for those who enjoy more heat.
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