Brown Dawn wrote: if you get a chance to post up that recipe i'd give it a go - i like 'hot rats' but not fried!
here it is as promised - enjoy..gai pat prik pao
First you need to make the chilli paste:
* 5 dried
* 8 roasted shallots
* 6 cloves roasted garlic
* 2 cup vegetable oil
* 1 tablespoon palm sugar
* 1.5 tablespoon tamarind juice
* 1/4 teaspoon salt
* 3 tablespoon fish sauce
* 1 teaspoon shrimp paste
(you may need to alter the quantities - for 2 people you need a enough for 2 heaped tablespoons of it)
Roast the dried chillies in a very hot (dry)
do the same with the garlic and shallots
Using a mortar and pestle mash the chillies and salt to a fine paste, add the shallots and garlic and continue to grind until you get a smooth paste then finally add in the shrimp paste and mix in
Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well
Then once you have the paste do this:Ingredients
*some chicken (can be other things if you don't like chicken also works ok with clams or squid apparently)
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce
peppercorns if you can get them
Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
Add chicken and stir fry until it is cooked
Season with fish sauce, sugar, and roasted chilli paste.
Before you take it off the heat, sprinkle with sweet basil leaves, fresh peppercorns and red fresh chilli. Stir-fry for another 10 seconds. Transfer to a serving dish and serve with steamed rice.
note that if you've never heard of some of these ingredients you can get most of this stuff from the chinese supermarkets if you're lucky enough to have got one near where you stay..