Title: Kai Pad Prik Haeng (Chicken w/Chili)
Categories: Thai, Chicken, Nut, Chile
Yield: 1 Servings
1 c Chicken meat, finely sliced
1/2 c Tua fak yao (long
-beans), cut into 1" pieces
1/4 c Prik haeng (dried
-red chilis), crumbled
1/4 c Peanuts
1/4 c Nam sup (stock)
1 tb Kratiem (garlic), thinly
-sliced
1 tb Nam pla (fish sauce)
1 tb Si iew khao (light soy)
1 tb Si iew dhum (dark soy)
1/4 ts Nam tan paep-(palm sugar)
One of the cook books I cross checked this recipe with
described it as "chili hot", which seems a fair
description, though their version was a little milder
than this one. As always remember that you can reduce
the chili if you wish. This dish offers an excellent
example of texture contrast with the crunchy nuts and
the softer meat. Place a wok or skillet on medium heat
and carefully toast the uncooked peanuts 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 peanuts to produce a
broken consistency, (not peanut butter!) Heat the wok
or skillet over high heat, and add a little peanut
oil, and when it is hot, saute the garlic until it is
golden brown and slightly crispy, then remove it and
drain on a kitchen towel. Saute the chilis briefly,
then add the chicken and continue stiring 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. Serving &
Storage Serve with white steamed rice, and the usual
table condiments.
