Pang man muang (Thai chicken dish)

[Workingman]

We often go to a local Thai street food cafe and this, along with Jungle Curry, is one of my favourites. The numbers are for one person.

The solid stuff.
1 Chicken thigh meat cut into 1cm x 1cm thin strips.
3 Spring onions - white and green parts
5 French/green beans
¼ Red and green peppers
Six Basil leaves
Small handful of Cashews

Apart from the basil and cashews cut everything to roughly the same size as the chicken strips.

Stock
Err, chicken stock, ½ a cup, with a splash of soy sauce
Smashed and choped garlic clove
1cm, grated galangal root (half the amount of ginger if using as a substitute)
Sliced hot chillies, as many as you like
½ tsp Cornflour

Rice
Rice, boiled.

Heat a glug of oil in a hot frying pan or wok. Add the chicken and cook through then add all the other solid ingredients and fry for no more than 45 seconds to a minute. Keep stirring the ingredients so they do not catch. Add the garlic, galangal/ginger and chilli slices for 30 seconds then add the stock and cornflour. Heat and stir till the gravy thickens, it will only be slightly. Adjust any seasonings as desired.

Serve with the rice.

I sometimes need a bit more oil when adding the garlic etc.

[tonicha]

I'll be giving this one a go, thanks WM xx

[Diflower]

Lovely

[meriad]

Sounds fab, thanks. As a matter of interest - don't think I've ever seen galangal root (but then never looked for it) - do supermarkets usually stock it?

[Diflower]

Not usually no, Wm is lucky enough to have ethnic shops

[Workingman]

The only supermarket I have ever seen it in is Waitrose, that's why I use my Asian peeps.
It is milder and slightly less hot than its cousin, ginger, that is why I say to use only half the amount of ginger.