Larp oh Chiang Mai

Today is 4th of July. Happy 4th of July everyone:) I should be cooking American cuisine today but I cook Thailand food instead. This recipe is cookbook from called The food and cooking of Thailand. We love this dish and make it very often. It is like chicken salad and very light.

Ingredients:

450 g/1 lb minced (ground) chicken

1 lemon grass stalk, root trimmed

3 kaffir lime leaves, finely chopped

4 fresh red chilies, seeded and chopped

60 ml/4 tablespoons fresh lime juice

30 ml/2 tablespoons Thai fish sauce

15 ml/1 tablespoon roasted ground rice

2 scallions (spring onions), finely chopped

30 ml/2 tablespoons fresh coriander (cilantro) leaves

Thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish

 Preparation Method

Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drain off any excess fat. Cut off the lower 5 cm/2 in of the lemon grass stalk and chop it finely.

 Transfer the chicken to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, fish sauce, roasted ground rice, scallions and coriander. Mix thoroughly.

 Spoon the chicken mixture into a salad bowl. Sprinkle sliced lime leaves over the top and garnish with salad leaves and sprigs of mint.