This was supposed to have been made with cashews but did Becka have any cashews in her cupboard? Nope, she did not... So almonds it was. It was delicious served with thai sticky rice to soak up the liquid sauce.
For 1-2 portions you need:
1 onion, chopped
1 tbsp vegetable oil
4 tbsp tomato ketchup
1 small can pineapple slices in juice, chopped into bite sized pieces
1/2 pack stir fry vegetables
1/4 cup blanched almonds
2 tbsp mushroom soya sauce
2 tbsp thai sweet chilli sauce
Begin by frying the onion and almonds in the oil for 5-10 mins till lightly browned. Add the pineapple juice, soya sauce, sweet chilli sauce and ketchup and mix well. Add everything else and cook for 5 mins till the veggies are tender and the sauce has thickened slightly. Serve with sticky rice.
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