Kai Sai Takrai - chicken and lemon grass

This dish has a nice poetic name, as the three words of the name rhyme. 

Those who don't like chili can always leave it out.  

ingredients 

1 cup chicken, cut into bite sized pieces. 

2 tablespoons of lime juice 
2 tablespoons of fish sauce 
2 tablespoons of chicken stock 
1-2 teaspoon of prik phom (freshly ground dried red chilis) 
1 tablespoon of thinly sliced prik ki nu daeng (red birdseye chilis) 
1 teaspoon of sugar 
1 bai makroot (kaffir lime leaf), shredded 
1 tablespoon of sliced shallot (purple onions) 
1 tablespoon thinly sliced garlic. 
2 tablespoons of sliced lemon grass 
2 tablespoons of diced 'spanish' onion 
1 tablespoon of spring onion (scallion/green onion), thinly sliced 

method. 

Mix the lime juice and fish sauce, and marinade the chicken for about an 
hour. 

Pound the lemon grass with a mallet or meat tenderiser, and then very 
thinly slice it. 

Heat a little oil in a wok or skillet to medium high heat, add the 
shallots, onions, garlic, prik phom and lemon grass, and stir fry until 
aromatic. 

Add the chicken and marinade and stir fry until it starts to change 
color. Add the remaining ingredients and stir fry until heated through 
and the chicken is fully cooked. 

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Serve with steamed [jasmine] rice. 

This dish can also be made with shrimp (kung sai takrai).