This is a very simple and easy recipe for a quick dish. A friend of mine, Anita, was gracious enough to share this recipe with me. This recipe came from a Thai cooking class that she took years ago. She told me the ingredients and I adjusted the amount according to my taste as well as adding onion and sweet soy sauce into the ingredients. This dish tastes better the next day after the ingredients got absorbed into the meat, in my opinion. If so, you may want to add the green bell pepper and Thai chili when you are ready to eat so they don't get soggy. You can serve this dish with steamed rice or dry cooked noodle seasoned with some oil so the noodle does not get sticky and the oil gives some fragrant to the noodle. I usually use fried shallot oil.
