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6 whole red chili peppers
1 tbsp chopped galangal
10 white peppercorns, crushed
1 tbsp chopped garlic
2 tsp coriander seeds
1 tbsp blachan
1 tbsp chopped coriander (cilantro) root
2 stalks lemon grass
a little water
4 tbsp vegetable oil
12 chicken thigh fillets (tenderloins)
(875g)
300ml water
2 tbsp fish sauce
8 kaffir lime leaves, torn
salt to taste
1 tbsp sliced spring onion (scallion)
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Method :
Combine the
chili peppers, galangal, white peppercorns, garlic, coriander seeds,
blachan, coriander root and 1 stalk of the lemon grass in a blender or
food processor. Add just enough water to make a paste and blend or
process until smooth. Heat the vegetable oil in a saucepan over a medium
heat. Add the paste and sauté for 1-2 minutes. Add the chicken pieces
and stir fry for 5-8 minutes, until the chicken is well coated with the
paste. Now add the water and fish sauce. Cook for 15-20 minutes, until
the chicken is done. Add the remaining lemon grass and Kaffir lime
leaves. Check the seasoning and add salt if necessary. Serve hot,
garnished with the spring onion.
This Robust,
medium spiced dish is from northern Thailand. The addition of lemon
grass and Kaffir lime leaves towards the end of the cooking imparts a
vigorous flavor. Though best served with rice, it also goes well with
crusty bread.
Serves 4 - 6
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