Kai Sai Takrai
(Chicken and Lemon Grass)
This dish has a nice poetic name, as the three words of the name rhyme.
Those who don't like chile can always leave it out.
- 1 cup chicken, cut into bite-size pieces
- 2 tablespoons lime juice
- 2 tablespoons
- 2 tablespoons chicken stock
- 1 to 2 teaspoons prik phom (freshly
ground dried red chiles)
- 1 tablespoon thinly sliced prik ki nu daeng (red birdseye
- 1 teaspoon sugar
- 1 bai makroot (kaffir lime leaf), shredded
- 1 tablespoon sliced shallot (purple onions)
- 1 tablespoon thinly sliced garlic.
- 2 tablespoons sliced lemon grass
- 2 tablespoons diced Spanish onion
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 or meat tenderizer, and then very thinly
- 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
- Serve with steamed jasmine rice.
This dish can also be made with shrimp (kung sai takrai).
Posted by WingsFan91 at Recipe Goldmine 11/14/2001 7:18 pm.
Special thanks to Muoi Khuntilanont.