INGREDIENTS

INSTRUCTIONS

Yesterday was my wife's day off (it's a public holiday in Thailand -
the end of Thai Lent). We were sitting watching TV, and as a 5 minute
filler rhe local cable station transmitted a recipe for "spicy
chicken", demonstrated by a chef from one of Bangkok's restaurants
(this series isn't usually of interest to us as the dishes are  usually
pastiches of european food). This time it was a Thai dish.  It was
amusing to watch the demonstration and listen to the  commentary - the
chef put a large scoop of curry sauce in the wok  (probably half a
cup), and the commentator said "put a tablespoon of  curry paste..."
similarly the chef added a splash of nam sup, splash  of coconut milk -
perhaps 2-3 tablespoons of each, and a good shake  of the fish sauce
bottle and the commentator said "add a quarter of a  cup..."  There is
no doubt that if you followed the commentary and the listed
ingredients you'd get a rather wet, bland result.  My wife watched in
fascination - she knew the chef as they'd trained  together, and after
the show she rummaged through our files and found  her college notes
and found the same recipe... This curry is cooked  partially in the
wok, and then, in Thailand, completed by packing it  in a bamboo stem,
plugging the ends with bamboo leaves or sticky  rice, and roasting it
over a charcoal brazier. This allows the  residual water to be driven
off to yield a dry result. As lengths of  bamboo stem aren't that easy
to acquire in the west the method below  is equivalent.  METHOD: warm a
little cooking oil in a medium hot wok, and gently fry  the curry paste
until aromatic.  Add the chicken and stir fry until it just starts to
chage colour,  then add the remaining ingredients (except the leaves),
and stir,  continuing until the liquid is mostly evaporated.  Transfer
to an oven proof dish, and add the shredded leaves, mixing  thoroughly
then cover with aluminum foil, and pierce a few times to  allow steam
to evaporate.  Transfer to a medium oven and bake for about 15 minutes
(until the  liquid is evaporated).  Serve with steamed long grain
(jasmine) rice, and the usual table  condiments. Posted to CHILE-HEADS
DIGEST V3 #141  Date: Sun, 27 Oct 1996 10:21:29 -0700  From: "Colonel
I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 93
Total Fat: 11g
Cholesterol: 0mg
Sodium: 740.3mg
Potassium: 305.4mg
Carbohydrates: 2.2g
Fiber: 0g
Sugar: <1g
Protein: 5.8g