2-3 tablespoons of lime juice
2-3 tablespoons of chicken stock
2-3 tablespoons of fish sauce (nam pla)
4-6 teaspoons of prik phom (ground dried red chilis - not "chilli
powder" as sold in western supermarkets!)
1 tablespoon khao koor (ground toasted rice)
3-4 shallots (purple onions) chopped
half a stalk of lemon grass very thinly sliced
1 [kaffir] lime leaf shredded, or 1 teaspoon lime zest
1-2 spring onions (scallions), thinly sliced
1 teaspoon powdered galangal (kha phom - available in most oriental
supermarkets)
4 ounces of chicken
garnish
lettuce, parlsey, sliced raddish and mooli, coriander leaves.method
Line a serving dish with the lettuce leaves.
Chop the chicken (in a food processor, or with two cleavers, or get the
butcher to do it for you...)
In a fairly high wok, with a very small amount of oil, stir fry the
chicken until it just starts to turn whitish, then add all the remaining
ingredients (if using precooked meat, simply add everything to a hot wok
together), and stir until heated through and the chicken is cooked.
Serve on the bed of lettuce leaves and garnish to taste. Serve with
steamed sticky rice (if you prefer you can use jasmine rice) and a dish
of mixed [raw] fresh vegetables, and the usual Thai table condiments
(prik nam pla, prik dong, prik phom and sugar).
The usual way to eat this is to take a small ball of sticky rice in the
fingers and use it to pick up a little lab, then eat it with the raw
veggies. You can also use a fork and spoon as a lot of Thais do...
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