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Kai Sai Takrai (Chicken And Lemon Grass) Recipe - Cooking Index

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Kai Sai Takrai (Chicken And Lemon Grass)

Type: Chicken, Poultry
Serves: 1 people

Recipe Ingredients

1 cup 62g / 2.2ozChicken - cut bite size
2 tablespoons 30mlLime juice
2 tablespoons 30mlFish sauce
2 tablespoons 30mlChicken stock
2 teaspoons 10mlPrik phom - (freshly ground dried red chiles
1 tablespoon 15mlPrik ki nu daeng - (red birdseye chiles)
1 teaspoon 5mlSugar
1   Bai makroot - (kaffir lime leaf), shredded
1 tablespoon 15mlSliced shallot - (purple onions)
1 tablespoon 15mlGarlic - thinly sliced
2 tablespoons 30mlLemon grass - sliced
2 tablespoons 30mlSpanish onion - diced
1 tablespoon 15mlGreen onion - thinly sliced

Recipe Instructions

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. Mix the lime juice and fish sauce, and marinade 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). - --

Regards Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand Chile-Heads List

Source:
Colonel I. F. K. Philpott

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