Need: 100g boneless chicken thigh, 2 garlic cloves, 3 fresh chillis, 2-3 eggplants, 1 carrot, 1 celery stick, 2 tbsp Nam Prik Pao, 1 tbsp fish sauce, quarter fresh lime, brown sugar

1. Peel the carrot and outer skin of the celery, this will get rid of the stringy tough part.

2. Thinly slice and place in a bowl of water.

3. Discard the eggplant ends and roughly chop adding to the bowl of water. Sprinkle in some salt as this will help remove some of the bitterness from the eggplant.

3. Finely chop the garlic and fresh chillis.

4. Remove the skin and cut the chicken into small pieces.

5. Heat oil in a wok or frying pan on a medium-high heat and add the garlic and chillis.

6. Followed quickly by the chicken, stir well so the garlic doesn’t burn.

7. Rinse and drain the veg, add to the chicken and cook on a high heat stirring well.

8. Stir in the Nam Prik Pao, mix well and turn the heat to medium while everything cooks.

9. Add the fish sauce, lime juice and sprinkle in some brown sugar adding more as you like.

10. Serve with rice or noodles.

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