|1 cup||Chicken, cut into bite sized pieces.|
|2 tablespoons||Lime juice|
|2 tablespoons||Fish sauce|
|2 tablespoons||Sliced lemon grass|
|1 tablespoon||Sliced shallot (purple onions)|
|2 tablespoons||Diced 'spanish' onion|
|1 tablespoon||Scallion/green onion thinly sliced|
|1 tablespoon||Thinly sliced garlic|
|1 teaspoon||Prik phom (freshly|
|Ground dried red chilis)|
|2 tablespoons||Chicken stock|
|1 tablespoon||Thinly sliced prik ki|
|Nu daeng (red birdseye chilis)|
|1||Bai makroot (kaffir lime leaf), shredded|
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. Method: Mix the lime juice and fish sauce, and marinate the chicken for about an hour. Pound the lemon grass with a mallet or meat tenderizer 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 heated through and the chicken is fully cooked. Serve with steamed [jasmine] rice.
This dish can also be made with shrimp (kung sai takrai).
Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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