RECIPES OF THAILAND

Ingredients

1 cup

2 tbsp

2 tbsp

2 tbsp

1-2 tsp

1 tbsp

1 tsp

1

1 tbsp

1 tbsp

2 tbsp

2 tbsp

1 tbsp

Chicken (or shrimp) (cut into bite sized pieces)
Lime juice 
Fish sauce 
Chicken stock 
Dried red chilis (prik phom) (freshly ground) 
Red birdseye chilis (prik ki nu daeng) (thinly sliced)) 
Sugar 
Kaffir lime leaf (bai makroot) (shredded) 
Shallot (purple onions) (sliced)
Garlic (thinly sliced)
Lemon grass (sliced) 
'Spanish' onion (diced)
Spring onion (scallion/green onion) (thinly sliced)

1. Mix the lime juice and fish sauce, and marinade the chicken (or shrimp) for about an hour

2. Pound the lemon grass with a mallet or meat tenderiser, and then very thinly slice it

3. Heat a little oil in a wok or skillet to medium high heat, add the 
   shallots, onions, garlic, dried red chilis and lemon grass, and stir fry until aromatic

4. Add the chicken (or shrimp) and marinade and stir fry until it starts to change 
   color

5. Add the remaining ingredients and stir fry until heated through 
   and the chicken (or shrimp) is fully cooked

6. Serve with steamed jasmine rice