Recipe - Kai Sai Takrai (Chicken And Lemon Grass)

1 cup Chicken, cut into
bite sized pieces.
2 tablespoon Lime juice
2 tablespoon Fish sauce
2 tablespoon Sliced lemon grass
1 tablespoon Sliced shallot
(purple onions)
2 tablespoon Diced 'spanish' onion
1 tablespoon Scallion/green onion
thinly cut or sliced up
1 tablespoon Thinly cut or sliced up garlic
1 teaspoon Prik phom (freshly
Ground dried red chilis)
2 tablespoon Chicken stock
1 tablespoon Thinly cut or sliced up prik ki
Nu daeng (red birdseye
chilis)
1 teaspoon Sugar
1 Bai makroot (kaffir
lime leaf), shredded

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. Method: Mix the lime
juice and fish sauce, and marinate 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).

Colonel Ian F. KhuntilanontPhilpott Systems Engineering, Vongchavalitkul
University, Korat 30000, Thailand

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini