Kaeng som kai wan (sweet-sour chicken so
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken; skinned, filleted, and cut into bite sized pieces; about |
| 4 | cups | Chicken stock |
| 3 | tablespoons | Sesame oil |
| 1 | tablespoon | Ginger; freshly ground |
| 3 | tablespoons | Chopped garlic |
| 3 | tablespoons | Chopped shallots |
| 3 | tablespoons | Krachai (lesser ginger); thinly sliced |
| 3 | tablespoons | Mixed red and green prik chi fa (Jalapenos); thinly sliced or julienned |
| 1 | teaspoon | Kapi (shrimp paste) |
| ¼ | cup | Fish sauce |
| ¼ | cup | Tamarind juice (up to) |
| 2 | tablespoons | Palm sugar (to taste) |
| 2 | cups | Very coarsely chopped green vegetables |
| 1 | cup | Pineapple chunks (preferably fresh; not tinned) |
Directions
Date: Sat, 22 Jun 1996 14:33:41 -0700 From: "Colonel I. F. K. Philpott" <colonel@...>
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