Thai Kai Pad Prik Haeng
(Chicken with Chile and Nuts)
I recently had this at a Thai restaurant and just had to go out and find the
One of the cook books I crosschecked this recipe with described it as "chile
hot," which seems a fair description, though their version was a little milder
than this one. As always remember that you can reduce the chile if you wish. This
dish offers an excellent example of texture contrast with the crunchy nuts and the
- 1 cup chicken meat, finely sliced
- 1/2 cup tua fak yao (long beans), cut into
- 1/2 cup celery, sliced on a bias
- 1/4 cup prik haeng (dried red
- 1/4 cup cashews
- 1/4 cup mam sup (stock)
- 1 tablespoon
kratiem (garlic), thinly sliced
- 1 tablespoon nam pla (fish sauce)
- 1 tablespoon
si iew khao (light soy sauce)
- 1 tablespoon si iew dhum (dark soy sauce)
teaspoon nam tan paep (palm sugar - can substitute plain sugar)
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- Place a wok or skillet on medium heat and carefully toast the uncooked cashews
until they begin to turn golden, and are just cooked through (test by biting one).
- In a mortar and pestle or food processor briefly pound the cashews to produce a
- Heat the wok or skillet over high heat, and add a little peanut
oil, and when it is hot, sauté the garlic until it is golden brown and slightly
crispy, then remove it and drain on a kitchen towel.
- Sauté the chiles briefly, then
add the chicken and continue stirring until it begins to change color.
- Working quickly
add the remaining ingredients in turn, stirring to mix, adding the soy sauces and
fish sauce, then finally the stock after the dry ingredients, as this will cool
the mixture to allow the cooking to finish.
- Return the garlic to the pan, and cover,
leaving for about a minute to complete cooking. Check that the meat is cooked, and
taste for seasoning balance.
- Serve with steamed/fried rice, and the usual table condiments.
Yield: 1 serving
Posted by WingsFan91 at Recipe Goldmine 6/22/01 10:01:52 am.