Kai sai takrai PDF Print E-mail

Kai Sai Takrai (Chicken and Lemon Grass)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 7:18 pm

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 fish sauce
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 chiles)
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
1 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 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).

Special thanks to - Muoi Khuntilanont

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