Kai Phad Phed (Hot Fried Chicken) 
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| Chicken |
442 g. |
| Krachai |
6 g. |
| Dried chilli |
18 g. |
| Pepper |
2 g. |
| Kaffir lime skin |
4 g. |
| Galangal |
12 g. |
| Lemon grass |
20 g. |
| Shallot |
28 g. |
| Salt |
4 g. |
| Garlic |
44 g. |
| Shrimp paste |
6 g. |
| Coriander root |
2 g. |
| Fresh pepper |
18 g. |
| Water |
536 g. |
| Oil |
10 g. |
| Fish sauce |
17 g. |
| Palm sugar |
14 g. |
| Sweet basil |
10 g. |
* 30 grams = 1oz. , 1kilogram = 2.24 lbs. |
- Cup up the chicken
- Pound the chilli mixture with krachai, chilli, pepper, kaffir lime skin, galangal, lemon grass, shallot, garlic, salt, coriander root and shrimp paste thoroughly
- Heat the pan and fry the chilli paste with oil
- Add chicken and fry until done, add water and simmer with low heat
- Season with fish sauce and palm sugar and sprinkle with sliced krachai, fresh pepper and sweet basil
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