Kai Sai Takrai (Chicken And Lemon Grass)

Recipe Ingredients

1 cup	62g / 2.2oz	Chicken - cut bite size
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Fish sauce
2 tablespoons	30ml	Chicken stock
2 teaspoons	10ml	Prik phom - (freshly ground dried red chiles
1 tablespoon	15ml	Prik ki nu daeng - (red birdseye chiles)
1 teaspoon	5ml	Sugar
1		Bai makroot - (kaffir lime leaf), shredded
1 tablespoon	15ml	Sliced shallot - (purple onions)
1 tablespoon	15ml	Garlic - thinly sliced
2 tablespoons	30ml	Lemon grass - sliced
2 tablespoons	30ml	Spanish onion - diced
1 tablespoon	15ml	Green 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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