© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This dish has a nice poetic name, as the three words of the name rhyme. Those who don't like chili can always leave it out.
1 bai makroot (kaffir lime leaf), shredded
1 cup chicken, cut into bite sized pieces.
2 tablespoon lime juice
2 tablespoon fish sauce
2 tablespoon chicken stock
1 or 2 teaspoon prik phom (freshly ground dried red chilis)
1 tablespoon thinly sliced prik ki nu daeng (red birdseye chilis)
1 teaspoon sugar
1 tablespoon sliced shallot (purple onions)
1 tablespoon thinly sliced garlic.
2 tablespoon sliced lemon grass
2 tablespoon diced 'spanish' onion
1 tablespoon spring onion (scallion/green onion), thinly sliced
Mix the lime juice and fish sauce, and marinade the chicken for about an hour. Pound the lemon grass with a mallet and then very thinly slice it. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, prik phom and lemon grass, and stir fry until aromatic. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until the chicken is fully cooked. Serve with steamed [jasmine] rice. This dish can also be made with shrimp (kung sai takrai).