Kai Pad Prik Haeng (Chicken with Chile and Nuts)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
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 Tbsp. fish sauce
2 Tbsp. soy sauce
1/4 tsp. brown sugar
Instructions:
Place a wok or skillet over 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. When it is hot, saute the garlic until it is golden brown and slightly crispy, then remove the garlic and drain it on a kitchen towel. Saute the chiles briefly, then add the chicken and continue stirring until it begins to change color. Working quickly, add the remaining ingredients and stir to mix. Add the soy sauce and fish sauce, then finally the stock after the dry ingredients. This will cool the mixture enough to allow the cooking process to finish. Return the garlic to the pan and cover. Cook for 2-3 minutes, then adjust the seasoning as necessary.
Serve with white jasmine rice and the usual table condiments.
Recipe adapted from usenet.