INGREDIENTS

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)
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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