peanut oil and olive oil for frying
500 gr. Chicken
1 small onion
2 cloves garlic
3 or 4 thin slices ginger
½ a zucchini
2 or 3 small mushrooms
1 to 2 tsp. thai chili paste
3 tblsp. Ketchup
3 tblsp. Tomato puree
2 tblsp. Fish sauce
1 tblsp. Soya sauce
1 to 2 cups coconut milk
½ cup cashew nuts chopped
salt and pepper to taste
Thinly slice the carrot, zucchini and mushrooms. Cut the onions in small pieces. Peel the garlic and slice the ginger.
Cut the chicken into bite sized pieces.
Put a tblsp. of olive oil and 2 tblsp. peanut oil in a wok.
Place the sliced ginger in the pan and saute till lightly browned. Remove from oil.
Add the onion and garlic. Cook till soft.
Add the carrot, zucchini, and mushrooms. Stir fry for a few minutes.
Add the ketchup, tomato puree, fish sauce, chili paste, soy sauce, and salt and pepper to taste.
Add the chicken and stir, cooking for about 5 minutes. Add the ginger again.
Add the coconut milk. Allow to cook on low heat for about 15 minutes.
Break the cashews in smaller pieces and add to the chicken. Let cook for another 15 minutes or so.
Serve over basmati rice or Chinese noodles.