Tuesday, June 28, 2011

Chicken with Lemongrass (Gai Sai Takrai)

Thai Translation – Gai = Chicken, Sai = Add, Takrai = Lemongrass

Gai sa takrai is a deliciously spicy and herb laden dish. It has an unusual taste, unlike other Thai dishes but you wont be dissatisfied if you take the plunge and eat it. If you prefer your dishes on the mild end of the scale, leave out some of the chilli, but add a little just for taste.

Cooking Time – 5 minutes
Preparation Time – 10 minutes

Serves 4
200g chicken
½ onion
1 stem lemongrass
3 shallots
4 small chillis
2 kaffir lime leaves
1 inch piece galanga
1/2 chicken stock cube / 1 tsp chicken stock
1 Tbsp fish sauce
2 tsp dried chilli
1 tsp sugar
Juice from ½ lime
Oil for frying

  1. Prepare the chicken – slice thinly and remove any gristle or fat.
  2. Finely chop the lemongrass, garlic, kaffir lime leaf and galangal.
  3. Chop the shallots and garlic chives into inch long pieces. Slice the onion into medium sized pieces.
  4. Chop the chilli roughly – note: the finer you cut the chilli, the spicier it will be. You can choose to leave the chilli whole which will impart flavour but minimise the heat.
  5. Heat approximately 1 Tbsp oil in a wok or non-stick frying pan. Add the garlic and fresh chilli and fry for 1 minute. Add the galangal and lemongrass, stirring well for 30 seconds.
  6. Add the chicken and cook til it begins to brown, add the dried chilli, kaffir lime leaf, shallots, onion and garlic chives, stirring constantly.
  7. Add fish sauce, and chicken stock. Cook for another minute.
  8. Remove from heat and stir through the lime juice before serving.
  9. Serve with rice.

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