I was looking for a Thai Cashew Chicken , "Gai Pad Med Mamuang Himaphan" There is a little confusion in the name of the dish: mamuang is mango, but in the full formal Thai language mamuang himaphan is a cashew nut; the logic is as follows: himaphan refers to the Brahministic equivalent of the Garden of Eden, and the bean in which the cashew nut grows is similar to a small mango, hence the cashew is the "mango of paradise". However this leads to one of those delightful double recipes, which is a sort of culinary pun, which the Thais seem to be particularly fond of. To add an element of piquancy to the dish you can include a small amount of shredded mango--it is however quite optional if you prefer to leave it out. The sauce includes honey as a sweetener, again the connotation is of the land of the dawn paradise--but if you prefer you can use sugar (preferably palm sugar), though the sauce won't have quite the same flavor. Ingredients 1 pound chicken, cut into thin slices, and into bite sized pieces. 1 tablespoon garlic, thinly sliced 1 tablespoon Thai chile peppers, thinly sliced 1 tablespoon fish sauce 1 tablespoon Maggi's Seasoning Sauce 2 tablespoons oyster sauce 1 tablespoon honey 1 tablespoon chili paste 1 teaspoon Thai pepper powder 3 tablespoons soup stock 2 tablespoons rice wine 1/2 cup cashew nuts Garnish 2 tablespoons mango, shredded (optional) 3 tablespoons spring onions/green onions 3 tablespoons green bell pepper, julienned Method Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine, and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water). Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through. Serve with Thai jasmine rice. Tease 2 tablespoons of mango into shreds with the tines of a fork (or julienne finely), cut the whites from 4/5 spring onions, and thinly slice about 3 tablespoons of the green tops. Julienne the bell peppers, and garnish the dish with the mango, onions bulbs and sliced tops. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate?