Klook Klig in Thai means to be mixed with a little bit of liquid. So the beauty of dishes is the concentrated sauce that you can smother over your hot rice! Eat with Thai style crispy omelet and stir fry vegetables like we do at our house, or eat with salad.
Ingredients
2 Chicken breast meat, washed, patted dry and cubed.
2 tbs fish sauce
2 tbs "Nam Prik Paow" or Chilli paste.
2 stems of lemon grass, chopped.
1 stem of lemon grass, cut into 1 1/2" length.
8-10 kaffir lime leaves, crushed.
1 thumb size galangal, cut into 5mm thick slices.
4 tbs canola or vegetable or rice oil
2 cloves of garlic, chopped
juice of 1 lime
3-5 chillies, chopped.
3/4 cup coconut milk (reserve 1 tbs coconut milk)
1 cup water
salt and pepper to taste
How to
Wash, pat dry and cube the chicken. Marinate in 1 tbs fish sauce, 2 tbs lemon grass, a couple slices of Galangal and 3 leaves of kaffir lime leaves and 1 tsp black pepper. Marinate for 30 minutes to 1 hour.
In a large pan, on medium high heat, add vegetable or canola oil, or oil of your choice.
Add chilli paste, Garlic, lemon grass, kaffir lime leaves, galangal and chilli to the hot oil. Keep stirring until the aroma of the chillie is hitting your nose like a baseball bat and your eyes begin to water from the fume. This will allow maximum aroma
Add the chicken, keep stirring until cooked through, about 5-8 minutes. Once cooked, turn the heat down to medium low and add the coconut milk. Cook and reduce until the sauce thicken, about 2 minutes, then add about 1/2 cup of water or more, depends on how much liquid you like, cook some more until the sauce is bubbly. Add the juice of 1 lime, taste and add more fish sauce, salt or pepper as needed.
Serve hot with fresh coriander sprinkle on top.
Serve 4.
Ingredients
2 Chicken breast meat, washed, patted dry and cubed.
2 tbs fish sauce
2 tbs "Nam Prik Paow" or Chilli paste.
2 stems of lemon grass, chopped.
1 stem of lemon grass, cut into 1 1/2" length.
8-10 kaffir lime leaves, crushed.
1 thumb size galangal, cut into 5mm thick slices.
4 tbs canola or vegetable or rice oil
2 cloves of garlic, chopped
juice of 1 lime
3-5 chillies, chopped.
3/4 cup coconut milk (reserve 1 tbs coconut milk)
1 cup water
salt and pepper to taste
How to
Wash, pat dry and cube the chicken. Marinate in 1 tbs fish sauce, 2 tbs lemon grass, a couple slices of Galangal and 3 leaves of kaffir lime leaves and 1 tsp black pepper. Marinate for 30 minutes to 1 hour.
In a large pan, on medium high heat, add vegetable or canola oil, or oil of your choice.
Add chilli paste, Garlic, lemon grass, kaffir lime leaves, galangal and chilli to the hot oil. Keep stirring until the aroma of the chillie is hitting your nose like a baseball bat and your eyes begin to water from the fume. This will allow maximum aroma
Add the chicken, keep stirring until cooked through, about 5-8 minutes. Once cooked, turn the heat down to medium low and add the coconut milk. Cook and reduce until the sauce thicken, about 2 minutes, then add about 1/2 cup of water or more, depends on how much liquid you like, cook some more until the sauce is bubbly. Add the juice of 1 lime, taste and add more fish sauce, salt or pepper as needed.
Serve hot with fresh coriander sprinkle on top.
Serve 4.