This recipe was taken off of Khatiya-Korner recipe. If you haven't visited the site yet, you're missing out. She have some of the most awesome recipes of Cambodian cooking. Anyway, since I'm not a fan of quail, I just substutite it with chicken and the meal turned out great! Best luck!!

The recipe will serve 4-5 people easily. The original recipe (Fiery Stir Fry Lemongrass Quail or Cha Kdov Krouch), called for finely chopped quail (bone and all). The option is to just use chicken breast, finely chopped or grounded and cooked until there is no more liquid. Holy basil is recommended but Thai basil will also do.

Ingredients
4 chicken breast, finely chopped
½ cup lemongrass paste
10 jalapeños, sliced lengthwise (adjust amount to taste)
1 tablespoon finely chopped Pahok (optional but highly recommended for taste)
1 bunch of holy basil leaves
1 tablespoon tamarind soup base
1 tablespoon sugar
2 tablespoons fish sauce

Method:
Heat a pan and fry the lemongrass and pahok (if using) until fragrant. Add chopped chicken and continue to stir fry until they are cook. It will be dry but that’s okay.

Next add jalapeños and season with tamarind soup base, sugar and fish sauce. Quickly stir to combine the ingredients. Taste and adjust to your preference. Turn the heat off and add holy basil leaves. Give it a final stir and transfer to a serving dish. Serve with hot steamy rice.