Kai Pad Prik Haeng (chicken With Chili And Nuts)

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – namely accommodation. The evangelical church has accommodated to the world spirit of the age. First, there has been accommodation on Scripture, so that many who call themselves evangelicals hold a weakened view of the Bible and no longer affirm the truth of all the Bible teaches – truth not only in religious matters but in the areas of science and history and morality… This accommodation has been costly, first in destroying the power of the Scriptures to confront the spirit of our age; second, in allowing the further slide of our culture. Thus we must say with tears that it is the evangelical accommodation to the world spirit around us, to the wisdom of this age, which removes the evangelical church from standing against the breakdown of our culture.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood			1	Servings

INGREDIENTS

1	c	Chicken meat, finely sliced
1/2	c	Tua fak yao, long beans
		cut into 1" pieces
1/2	c	Prik haeng, dried red
		chilis crumbled
1/2	c	Peanuts
1/2	c	Nam sup, stock
1	T	Kratiem, garlic thinly
		sliced
1	T	Nam pla, fish sauce
1	T	Si-iew khao, light soy
1	T	Si-iew dhum, dark soy
1/2	t	Nam tan paep, palm sugar

INSTRUCTIONS

One of the cook books I cross checked this recipe with described it as
"chili hot", which seems a fair description, though their version was
a little milder than this one. As always remember that you can reduce
the chili if you wish.  This dish offers an excellent example of
texture contrast with the  crunchy nuts and the softer meat.  Method:
Place a wok or skillet on 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,  and when it is hot, saute the garlic until it is golden
brown and  slightly crispy, then remove it and drain on a kitchen
towel.  Saute the chilis briefly, then add the chicken and continue
stiring  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.  Serving & Storage: Serve with white steamed rice, and the
usual table  condiments. Posted to CHILE-HEADS DIGEST V3 #149  Date:
Sun, 3 Nov 1996 14:26:06 +0700  From: "Col. I.F. Khuntilanont-Philpott"
<colonel@korat1.vu-korat.ac.th>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 658 Calories From Fat: 348 Total Fat: 41.2g Cholesterol: 119mg Sodium: 108mg Potassium: 838.7mg Carbohydrates: 15.7g Fiber: 5.8g Sugar: 3.1g Protein: 60.7g