Prep time: 20 minutes
Cook time: 30-45 minutes
Stove Temperature: Med/High Heat


  • 3Ibs of chicken thighs or pork spareribs (cut 1-inch pieces)
  • 1Ib of gizzards (optional, boil separately in a pot for 45 minutes)
  • 1 tbsp minced garlic
  • 1 cup of green beans (cut 2 inches)
  • ½ cup of bell peppers (julienned)
  • ½ cup of onions (cut into wedges)
  • 1 cup of Thai eggplants (optional)
  • Handful of holy basil
  • 2 slices of jalapenos (optional)
  • ¾ cup of Kroeung (Lemongrass Paste)
  • 1 tbsp prahok (fermented fish paste) or Pantai Norasingh Fish Sauce
  • 1 tsp fish sauce
  • 1 tsp palm sugar or brown sugar
  • 1 tbsp tamarind soup base (add according to desired taste)
  • ½ cup of coconut milk (optional)
  • 2 tbsp of cooking oil

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 chicken into the pan and stir fry for 2 minutes (may add gizzards if included)
Step 5: Add prahok, fish sauce, sugar, tamarind soup base (optional coconut milk) &  cook for 15 minutes
Step 6: Add onions and holy basil and continue to cook down for 2 minutes
Step 7: Add green beans, bell peppers, Thai eggplants, jalapenos & cook for 5 minutes
Step 8: Check for flavor & add seasoning to match desired taste


Serve immediately!
Best enjoyed with rice!