© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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One of the cook books I cross checked this recipe with described it as "chili hot", which seems a fair description, though their version was a little milder than this one. As always remember that you can reduce the chili if you wish.
This dish offers an excellent example of texture contrast with the crunchy nuts and the softer meat.
1 cup chicken meat, finely sliced
½ cup tua fak yao (long beans), cut into 1-inch pieces
¼ cup prik haeng (dried red chilis), crumbled
¼ cup of peanuts
¼ cup nam sup (stock)
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-iew khao (light soy)
1 tablespoon si-iew dhum (dark soy)
¼ teaspoon nam tan paep (palm sugar)
Place a wok or skillet on medium heat and carefully toast the uncooked peanuts until they begin to turn golden, and are just cooked through (test by biting one). In a mortar and pestle or food processor briefly pound the peanuts to produce a broken consistency, (not peanut butter!)
Heat the wok or skillet over high heat, and add a little peanut oil, and when it is hot, sauté the garlic until it is golden brown and slightly crispy, then remove it and drain on a kitchen towel.
Sauté the chilis briefly, then add the chicken and continue stiring until it begins to change color. Working quickly add the remaining ingredients in turn, stirring to mix, adding the soy sauces and fish sauce, then finally the stock after the dry ingredients, as this will cool the mixture to allow the cooking to finish. Return the garlic to the pan, and cover, leaving for about a minute to complete cooking.
Check that the meat is cooked, and taste for seasoning balance.