Ingredients
- 40 ml grated coconut
- 80g raw cashews
- 40 ml of oil
- 1 large onion, cut into large pieces
- 4 garlic cloves, finely chopped
- 2 teaspoons chopped red chili
- 350g chicken fillet (thigh), chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 40 ml oyster sauce
- 4 tsp fish sauce
- 1 teaspoon of sugar
- 5 dl (320g) chopped pineapple
- 3 green onions, chopped
1. Set the oven to 150 degrees. Spread the coconut on a baking tray and roast in the oven for 10 minutes or until the coconut has taken on a nice colour. Shake the plate from time to time. When the coconut is ready, remove it from the plate and set it aside.
2, Increase the heat of the oven to 175 degrees. Roast the nuts on a baking sheet for 15 minutes or until they have a nice color. Let it cool.
3. Heat the oil in a wok or in a deep frying pan. Add onion, garlic and chilli and stir-fry on medium heat for 2 minutes. Set the onion mixture aside. Raise the heat to high and add the chicken with the paprika in batches and fry, stirring, until the chicken is browned. Pour the onion mixture back into the wok. Pour in oyster sauce, fish sauce, sugar and pineapple and stir for 2 min. Stir in the nuts
4, Put the chicken mixture on a serving plate. Sprinkle over toasted coconut and scallions. Serve immediately with rice or noodles.
