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Print this Recipe    Chicken Chile Nuts

Kai Pad Prik Haeng (Chicken with Chili & Nuts)

1 cup chicken meat, finely sliced
1/2 cup tua fak yao (long beans), cut into 1" pieces
1/4 cup prik haeng (dried red chilies), crumbled
1/4 cup of peanuts
1/4 cup nam sup (stock)
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-iew khao (light soy)
1 tablespoon si-iew dhum (dark soy)
1/4 teaspoon nam tan paep (palm sugar)

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.


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