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Chilli Paste

  • Large Dried and Soaked Seedless Chilli 200.0 g
  • Seedless Fresh Red Chilli 50.0 g
  • Garlic 40.0 g
  • Shallots 80.0 g
  • Sliced Lemon Grass 100.0 g
  • Galangal 40.0 g
  • Kaffir Lime Skin 10.0 g
  • Shrimp Paste 15.0 g

Ginger Chilli

  • Chilli Paste of Ginger Chilli 500.0 g
  • Fish sauce 50.0 g
  • Palm sugar 100.0 g
  • Shiitake Sauce 30.0 g
  • Vegetable Oil 40.0 g
  • Sliced Kaempferia 30.0 g
  • Sliced Kaffir Lime Leaves 10.0 g
  • Ground Chicken, minced 1000.0 g
  • Deep Fried Kaffir Lime Leaves for decorating
  • Sliced Kaempfer for decorating
  • Sliced Red Chilli for decorating
  • Small Cubes of salted Yolk for decorating
  1. Chilli Paste

    • เตรียมส่วนผสมสำหรับการทำพริกเครื่องแกง ผัดพริกขิงให้พร้อม
  2. Ginger Chilli

    • เตรียมส่วนผสมสำหรับการทำผัดพริกขิงให้พร้อม
  3. Method

    • Pound all ingredients of chilli paste of ginger chilli in a mortar well and leave.
    • Heat a pan and stir-fry chilli paste of ginger chilli. Season with fish sauce, palm sugar, shiitake sauce, and Knoor Aroy Sure Chicken Powder. Stir-well before tasting.
    • Stir-fry fried TVB chicken in chilli paste of ginger chilli. Stir well. Add sliced Kaempfer and sliced kaffir lime leaves. Remove from heat.
    • Place on a plate and decorate with sliced red chilli, fried kaffir lime leaves, sliced Kaempfer, and salted yolk cubes before serving with cooked rice.

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