Prep time: 20 minutes
Cook time: 45-60 minutes
Stove Temperature: Med/High Heat

Ingredients: 

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

• 1 tbsp of cooking oil

• 1 tbsp minced garlic

• Handful of holy basil (optional)

• Batch of Chinese Water Spinach (cut 1-inch length)

• Whole jalapenos as desired

• Thai eggplants as desired

• 5-8 kaffir lime leaves

• 1/2 cup of Kroeung (Lemongrass Paste)

• 2 tbsp Prahok (fermented fish paste) OR Voracious Market Prahok Paste (optional)

• 2 tbsp fish sauce (2 tbsp if omitting fermented fish paste)

• 2 tbsp chicken bouillon

• 1 tbsp of sugar

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

• 1 tsp of MSG (optional)

• 1 cup of coconut milk (optional)

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
Step 4: Add meat into the pan and stir fry for 8-10 minutes or until golden
Step 5: Fill pot with water (per desired) and bring to a boil
Step 6: Add prahok, fish sauce, chicken bouillon, MSG, tamarind soup base, coconut milk (optional) & cook until meat is tender
Step 7: Add holy basil and Chinese Water Spinach (cook down for 2-5 minutes)
Step 8: Check for flavor & add seasonings to match desired taste 

Serve immediately!
Best enjoyed with rice!