Cut off and discard the chile stems, shake out the seeds.

Place the dried chiles into a cup of boiling water and refresh for 10 minutes.

Drain and puree them with the fresh chiles, the shallot, garlic and lemon grass in a food processor. Reserve.

Heat the peanut oil in a  very large pan or wok over high heat. Brown the quail and set aside.

Add  the chile mixture to the pan  and cook for 4 minutes until fragrant and mahogany colored. Add the quail back to pan and cook, tossing, until they are all cooked thoroughly.

Stir in the ketchup and vinegar, the 1T salt and the sugar.

Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint.

Toss and serve immediately with small side bowls of steamed Thai sticky rice at room temperature.