Summary

Ingredients

• 1 kg chicken leg (s), bone loosened and cut into pieces
• 3 onion (s), red
• 6 clove (s) garlic
• 8 chilli pepper (s), finger-length red, cut into pieces
• 1 piece (s) galangal, thinly sliced
• 2 stalks lemongrass, finely sliced
• 3 tablespoon rice (rice semolina, dry roasted ground rice)
• 8 spring onions (Thai), sliced
• 1 bunch dill, chopped
• 3 stalks basil (lemon basil), chopped (Bai Maeng Lak)
• 5 kaffir lime leaves, cut into fine strips
• 4 courgettes, medium size
• 1 tablespoon chicken broth, grained
• 2 tablespoon spice paste (Pla Ra, fish paste from the jar)
• 1 tablespoon fish sauce

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Instructions

1. Crush 3 chilli peppers, garlic, onions, galangal and lemongrass in a mortar. Heat a little water in a large saucepan and heat the paste in it until it smells fragrant.
2. Add the chicken, the granulated broth and a little more water and stew everything for about 10 minutes. Then add the Pla Ra, the fish sauce, the zucchini and the rice semolina and simmer for another 5 minutes. Add the spring onions, remaining chilies, dill, basil and kaffir leaves and cover and let steep for a few minutes.
3. Season to taste and serve.
4. One type of preparation is called “Om”: Meat and vegetables are braised in a little liquid and seasoned with herbs. Instead of zucchini, other vegetables can also be used, e.g., Bamboo shoots.