Southern Thai Wok Chicken, 'Gai Koor Kling'

You can use ground chicken or, as we did, use a knife to finely chop your chicken breast. In amortar & pestle, add chopped fresh red chile, pound together with lemongrass, shallot, turmeric, galangal, and kaffir lime. Pound to a fine paste, then add peppercorn, salt, and shrimp paste. Pound until fine.

In awok, over medium/hight, heat vegetable oil then add the chile paste mixture. Fry until fragrant, then add the ground chicken breast. Continue to stir and roll the mixture. As it cooks, season with sugar. Stir until it's fully cooked and liquid comes out from the chicken and evaporates. Continue to stir until it looks dry, with no juice (it takes about 8 minutes). At the end, add about 1.5 fresh kaffir lime leaves, ripped. Transfer to a dish, top with thiny-sliced kaffir lime leaves and thinly sliced red chile peppers. Serve withjasmine rice. Enjoy!