Ingredients to serve 4 people
350gms chicken, 100gms krachai, ½ an onion, 100gms prik kee noo, 100gms fresh green peppercorns, 10 black peppercorns, 6 cloves garlic, 2 spring onions, 1 large green chili, 1 large red chili, 2ml oyster sauce, 2gm sugar, 1 pinch salt, 5ml Thai whiskey, 2gms nam prik pau, 3 bai makrud, 50ml peanut oil, 5ml nam pla, 15ml Carnation evaporated milk, a couple of sprigs of bai horapa.
Debone and cut up the chicken. Mix the oyster sauce, the whisky, the salt and the sugar and then stir them together with the raw chicken. Put in the fridge to marinate.
Pound the prik kee noo, the black peppers and the garlic together using a pestle and mortar.
Slice up the krachai, the onion, the spring onions, the large chilies and the bai makrud.
Heat the oil and add the pounded contents of the mortar and the nam prick pau, fry while stirring for one minute. Whenever you fry nam prik pau you will need to have very good ventilation.
Add the marinated chicken from the fridge and continue frying gently for three more minutes.
Add the nam pla, the remaining sliced ingredients and the green peppercorns and continue frying for a further two minutes.
Remove from the heat, stir in the evaporated milk, before emptying onto a serving dish.
Finally garnish with fresh bai horapa and servemore information www.thai-food-recipes.com
