We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
- Portion size 4 servings
Ingredients
Method
Heat the oil in a wok or large skillet over high heat; add the garlic and chili paste and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for 1 minute; stir in the soy, fish, oyster sauces and sugar. Continue to cook, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
Add the onion, peppers, cashews and fried chilies to the wok, stirring to combine; stir-fry for 1 minute. If the mixture seems too dry, add a little chicken broth. Stir in the scallions and remove from the heat. Divide among bowls and serve with steamed rice.
