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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