Created by Max Piao for the Chang Beer Good Food Guide, these dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated.
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METHOD: Heat up some oil in a hot wok. Add shallots, chillies, lemongrass & garlic. Fry for a minute or two. Add diced chicken. Stir-fry for a further 3-4 minutes. Pour in Chang Beer, ?sh sauce & palm sugar. Cook till liquid has almost completely reduced. Add pineapple till hot. Take off heat & toss the cashew nuts through the mixture.
TO SERVE: Spoon mixture onto centre of lettuce leaf, garnish with coriander & mint leaves.
Finally squeeze a little lime juice over everything & wrap to make a parcel.