Prep time: 20 minutes
Cook time: 30-45 minutes
Stove Temperature: Med/High Heat

Ingredients: 

• 3Ibs of chicken thighs or pork spareribs (cut 1-inch pieces or minced)

• 1Ib of gizzards (optional, boil separately in a pot for 45 minutes)

• 1 tbsp minced garlic

• 1 cup of green beans (cut 2 inches)

• 1 bell pepper (julienne cut)

• 1 cup of celery (julienne cut)

• ½ cup of onions (cut into wedges)

• Handful of holy basil

• 1 cup of Thai eggplants (optional)

• 2 slices of jalapenos (optional)

• ¾ cup of Kroeung (Lemongrass Paste)

• 1 tbsp prahok (fermented fish paste) or Voracious Market “Prahok Paste”

• 1 tsp fish sauce

• 1 tsp palm sugar or brown sugar

• 1 tsp of granulated chicken bouillon

• 1 tbsp tamarind soup base (add according to desired taste)

• ½ cup of coconut milk (optional)

• 2 tbsp of cooking oil

Step 1: Place oil in a large pan over medium high heat
Step 2: Add garlic and sauté for approximately 45 seconds
Step 3: Add “Kroeung” to heated pan & sauté for 2 minutes or until golden
Step 4: Add choice of protein into the pan and stir fry for 5- 8 minutes until moisture has evaporated (may add gizzards if included)
Step 5: Add prahok, fish sauce, sugar, tamarind soup base (optional coconut milk) &  cook for 15 minutes
Step 6: Add green beans, bell peppers, celery, Thai eggplants, jalapenos & cook for 5 minutes
Step 7: Add onions, holy basil and continue to cook down for 2 minutes
Step 8: Check for flavor & add seasoning to match desired taste

Serve immediately!
Best enjoyed with rice!