1 cup chicken, cut into bite sized pieces, .
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp sliced lemon grass
1 tbsp sliced shallot (purple onions)
2 tbsp diced 'spanish' onion
1 tbsp scallion/green onion thinly sliced
1 tbsp thinly sliced garlic
1 tsp prik phom (freshly
1 ground dried red chilis)
2 tbsp chicken stock
1 tbsp thinly sliced prik ki
1 nu daeng (red birdseye chilis)
1 tsp sugar
1 bai makroot (kaffir lime leaf), shr, edded
Directions
This dish has a nice poetic name, as the three words
of the name rhyme. Those who don't like chili can
always leave it out. Method:
Mix the lime juice and fish sauce, and marinate the
chicken for about an hour.
Pound the lemon grass with a mallet or meat tenderizer
and then very thinly slice it.
Heat a little oil in a wok or skillet to medium high
heat, add the shallots, onions, garlic, prik phom and
lemon grass, and stir fry until aromatic.
Add the chicken and marinade and stir fry until it
starts to change color. Add the remaining ingredients
and stir fry until heated through and the chicken is
fully cooked. Serve with steamed [jasmine] rice.
This dish can also be made with shrimp (kung sai
takrai).
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
Servings: 4 servings
Kai Sai Takrai (Chicken & Lemon Grass) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old cookbooks were just primitive hieroglyphic recipes for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs used a wide range of spices, including some that we all recognise such as bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an explosion in manuscripts on food, some of which are kept safe in private collections. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Kai Sai Takrai (Chicken & Lemon Grass) recipe.
