Recipe for cooking Thai Kai Pad Prik Haeng

Recipes from Thailand :: Thai Main Dish Poultry

Posted by WingsFan91 at recipegoldmine.com 6/22/01 10:01:52 am)

I recently had this at a Thai restaurant and just had to go out and find the recipe!

Yield: 1 serving

1 c. chicken meat, finely sliced
1/2 c. tua fak yao (long beans), cut into 1-in. pieces
1/2 c. celery, sliced on a bias
1/4 c. prik haeng (dried red chiles), crumbled
1/4 c. cashews
1/4 c. mam sup (stock)
1 Tbsp. kratiem (garlic), thinly sliced
1 Tbsp. nam pla (fish sauce)
1 Tbsp. si iew khao (light soy sauce)
1 Tbsp. si iew dhum (dark soy sauce)
1/4 tsp. nam tan paep (palm sugar -
can substitute plain sugar)

One of the cook books I crosschecked this recipe with described it as "chile hot," which seems a fair description, though their version was a little milder than this one. As always remember that you can reduce the chile if you wish. This dish offers an excellent example of texture contrast with the crunchy nuts and the softer meat.

Place a wok or skillet on med. heat and carefully toast the uncooked cashews 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 cashews to produce a broken consistency. Heat the wok or skillet over high heat, and add a little peanut oil, and when it is hot, sautÃ© the garlic until it is golden brown and slightly crispy, then remove it and drain on a kitchen towel. SautÃ© the chiles 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.

Serve with steamed/fried rice, and the usual table condiments.