Kai Sai Takrai (Chicken And Lemon Grass)

Course : Chicken
Serves: 1
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1 cup chicken -- cut into bite sized pieces
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons chicken stock
1 teaspoon prik phom -- (freshly ground dried red chilies (1 to 2)
1 tablespoon thinly sliced prik ki nu daeng -- (red birdseye chilies)
1 teaspoon sugar
1 whole bai makroot -- (kaffir lime leaf), shredded
1 tablespoon sliced shallot -- (purple onions)
1 tablespoon thinly sliced garlic.
2 tablespoons sliced lemon grass
2 tablespoons diced spanish onion
1 tablespoon spring onion -- (scallion/green onion), thinly sliced

Preparation / Directions:

Method. Mix the lime juice and fish sauce, and marinade the chicken for about an hour. Pound the lemon grass with a mallet or meat tenderiser, and then very thinly slice it. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, prik phom and lemon grass, and stir fry until aromatic. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked. Serve with steamed [jasmine] rice. This dish can also be made with shrimp (kung sai takrai).


Nutritional Information:

466 Calories (kcal); 31g Total Fat; (60% calories from fat); 30g Protein; 15g Carbohydrate; 160mg Cholesterol; 390mg Sodium

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