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Thai   -   Kai Pad Prik Haeng (Chicken With Chili & Nuts)   adapted from usenet

  • 2 Chicken Breasts -- chopped
  • 1/2 Cup Long Beans -- chopped
  • 1/4 Cup Thai Chiles
  • 1/4 Cup Peanuts
  • 1/4 Cup Chicken Stock
  • 2 Cloves Garlic
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 1/4 Teaspoon Brown Sugar
Directions Method:
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 chilies 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.
Serving & Storage:
Serve with white steamed rice, and the usual table condiments.
Serves 2
Time to Make 0:00

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