Rosa’s Thai Cafe Recipes – Chicken Cashew Nut

Hello viewers,

Long time no speak. Here is our latest step by step guide on the secrets of how to make some of our favourite Rosa’s dishes. Firstly, a couple of jovial Thai food facts. Did you know that the literal translation of ‘Nam Dok Moo’, a famous and delicious Thai salad dish,  is ‘Waterfall of Pigs’ and ‘Sir Long Hai’, a grilled meat dish, means ‘Crying Lion’. The point is, although the names are funny and colourful, it’s odd how some Thai dishes translate into something that sounds exotic, even though the name has nothing to do with dish or the taste.

Today the tutorial is for Chicken & Cashew, ‘Gai Pad Metmuang’, a popular dish in the restaurant. It is a salty and sweet stir fried dish, with crunchy cashews and tender chicken that’s glazed with a wonderfully savoury oyster sauce.

Have fun and happy eating! Please feel free to publish photos of your creations on our Facebook page or tag us on Instagram @rosasthaicafe.

Chicken Cashew Nut

1 tbsp of Chopped Garlic
1 tbsp Roasted Chilli Paste
1/2 Chopped Onion
2 Chicken Breast Sliced
2 tbsp Of Oyster Sauce
1 tbsp of Sugar
2 tbsp Of Evaporated Milk
1 1/2 Green & Red Pepper Chopped
Handful of Cashew Nuts

Online Cooking Class #9: Chicken Cashew Nut

Here's a photo of what the finish outcome should look like.

Here's a photo of what the finish outcome should look like.

9 thoughts on “Rosa’s Thai Cafe Recipes – Chicken Cashew Nut

  1. Please, please, please could you include your aubergine in yellow bean sauce as one of your recipes for those of us vegetarians not lucky enough to be able to get to your restaurants often – a home made version would be the next best thing. Thank you!

    • Hi Elaine,

      Thank you for your interest in Rosa’s and our Aubergine dish. Please see below for the recipe.


      1 egg
      1 tbs cornflour
      1 aubergine, cut into small chunks

      1 stalk galangal, finely chopped
      1 stalk lemongrass, finely chopped
      a pinch of black pepper
      1 clove of garlic, crushed
      1 tsp sugar
      1/2 tbsp yellow bean curd
      1 tbs oyster sauce
      1tsp fish sauce

      a small handful of Thai Basil
      1-2 Chopped fresh chilli (depending on how spicy you like it!)
      a handful of chopped spring onion


      Mix together the egg and cornflour to make a batter. Mix the chunks of aubergine into the batter until they are fully coated. Heat a pan of cooking oil and then drop in the chunks of aubergine (it may be easiest to do this in batches) and deep fry for 2 minutes, until they are a light golden. Be careful not to burn.

      Now you will need to make a paste. Mix together the chopped galangal, lemongrass, black pepper and garlic.

      Heat 2 tbs of cooking oil on a medium heat and add the homemade paste. Cook gently for one minute. Then add the fish sauce, oyster sauce, sugar and yellow bean curd. Stir fry for 2 minutes and then add the aubergine until coated in the sauce.

      Finally add the Thai basil and fresh chilli. Garnish with a sprinkling of chopped spring onion and serve!

      Let me know if you have any questions and enjoy your meal.

      All the best,


    • Hi Elaine

      We’re now building a new Q&A Page with Saiphin which will definitely include some tips for our aubergine recipe! Stay tuned! In the meantime, we send out a monthly newsletter with cooking tips and recipes which you can sign up to receive on our website 🙂

      Enjoy cooking!

    • Hi Kara
      Yep, you have to add some water to help cook the onions without burning all of the ingredients.
      Hope this helps,

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