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Larb Kai |
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(
Thai Spicy Ground Chicken and Toasted Rice ) |
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Ingredients:
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For Servings
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lime juice
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2- 3 tablespoons |
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chicken stock
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2- 3 tablespoons |
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fish sauce
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2- 3 tablespoons |
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ground red chili
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4-
6 teaspoons |
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khao koor (or
ground toasted rice--see below) |
1
tablespoon |
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chopped (small
purple or red onions) |
3-
4 shallots |
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half a stalk of
lemon grass very thinly sliced |
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lime leaves,
shredded |
3
fresh |
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onions (scallions),
thinly sliced |
1-
2 spring |
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powdered galangal |
1
teaspoon |
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chicken |
4
ounces |
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Garnish: |
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lettuce, parsley,
sliced reddish and turnip, coriander leaves. |
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1.
Line a serving dish with the lettuce leaves.
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2. Chop the chicken to
make it similar consistency as ground beef (can be done in a food
processor or with two cleavers). |
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3. In a fairly high
wok, with a very small amount of oil, stir fry the chicken until
it just starts to turn whitish. |
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4. then add all the
remaining ingredients (if using precooked meat, simply add
everything to a hot wok together), and stir until heated through
and the chicken is cooked. |
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5. Serve on the bed
of lettuce leaves and garnish to taste. You can prefer to serve
with steamed sticky rice or Thai jasmine rice. |
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Khao Koor: get a medium sized wok fairly hot, and add a
couple of tablespoons of uncooked rice. Keep in movement until the
rice starts to turn golden brown. Remove from the heat and allow
to cool. Grind to a fairly coarse powder in a spice mill, or a
mortar & pestle, or a blender or a good clean coffee grinder (all
of these work well but keep in mind that a coffee grinder tends to
grind too fine--the powder should retain some "texture").
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Gaeng
Khiew Wan Nua (Green Beef Curry) 
Larb
Kai (Thai Spicy Ground Chicken and Toasted Rice)