Tuesday, June 5, 2007

Thai Spicy Chicken (Laab Gai)

This is one of my favorite thai dishes to make, especially when its warm out. Its a spicy ground chicken dish with red chili, onion, and toasted rice that you roll up in lettuce leaves.

4 T vegetable oil
2 lbs chicken breast, finely chopped
1 stalk fresh lemon grass, finely chopped
4 T green onion, chopped
1 res onion, finely sliced
1 t ground galangal (Kha)
4T fish sauce (Nam Pla)
1/4 c fresh lime juice
2 dried hot red chilies, roasted, crushed
2 T ground toasted rice
8 leaves of green leaf lettuce
12 mint leaves
1/4 c fresh coriander leaves, chopped

Heat the oil and add the chicken. Stir-fry until cooked. Drain the chicken and place it in a mixing bowl and add the lemon grass, green and red onion, galangal, fish sauce, lime juice, red chilies, and ground rice. Mix well and set aside. On a bed of lettuce leaves, arrange the chicken mixture and garnish with mint and coriander. Serves 4-6

To make toasted rice put about 3 T dry rice in a frying pan or wok and heat over moderate heat, stirring frequently to keep the rice from burning. When the rice turns a deep golden color then remove it from the heat and let it cool. Grind into a fine powder.
So that's what the recipe is and here's my variation:

Instead of frying the chicken breast I used 1 lb ground white turkey meat, simmered in water and drained.

I couldn't find any galangal and because of Tim's occasional seafood allergies I didn't use any of the fish sauce.

I also left out the fresh coriander.

I did add about 1 1/2 T sugar to the mixture and also washed up some spinach leaves to go along with the lettuce leaves. Everyone had their own pile of leaves and made their own little turkey roll-ups.

This is from Delightful Thai Cooking, by Eng Tie Ang

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