Grapow chicken from Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends (page 46) by Kris Yenbamroong

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Notes about this recipe

  • jenburkholder on April 22, 2026

    Never met a version of this recipe I didn't like, so enjoyed this one as well. I subbed in pork because it's more delicious to me, green beans looked terrible at the store so used sugar snaps chopped up instead. Too lazy to make Prik Tum so just chopped up (generous) amounts of Thai chiles and garlic. As such, not sure that I really made THIS version but was good anyway!

  • Timprota on September 13, 2024

    Made recipe with ground Turkey meat and it turned out great! Didn’t have Prik Tum so substituted minced garlic and chili pepper. Will definitely make again.

  • SheilaS on June 26, 2024

    I thought this was amazing and the Prik Tum really makes the dish. It's 100% worth the time to make it ahead. After that, it's an easy peasy quick dish but with that mellow, slow cooked heat from the Prik Tum. I doubled (tripled?) the green beans and would do that again.

  • bernalgirl on June 21, 2024

    I knew the moment I tasted the Prik Tum that this was going to be a spicy dish, even with 3/4 of the prik tum it’s spicy and funky and keeping the ratio at 3/4 of the sugar balances everything beautifully without creating a sweet dish. I can feel my spice tolerance rebuilding from years of cooking for children and I look forward to repeating this one.

  • wcassity on November 04, 2023

    Great, classic flavor. Used thai and holy basil.

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