Lahb Gai

Name: Lahb Gai (Spicy Chicken with Lemongrass and Mint)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1-cm knob ginger, peeled and sliced; 1 tablespoon fish sauce (nam pla); 10 large red chillies, sliced; 1 teaspoon ground white pepper; sugar, to taste; salt, to taste; 3 stalks lemongrass, ends trimmed and finely sliced; 1 large onion, peeled and quartered; 4 cloves garlic, peeled; ¼ cup (60 ml) cooking oil; a handful of mint leaves, finely chopped; 1 lime, juice extracted; 1 tablespoon dried prawn paste (gapi), roasted and crumbled; 600 g chicken breast meat, cut into thin strips; 2 stalks lemongrass, ends trimmed and finely sliced

Spicy Chicken with Lemongrass and Mint

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This dish of marinated chicken lightly stir-fried with chilli paste is spicy and full of flavour, making it ideal as a side dish to go with rice. The fresh mint leaves and lime juice give it a refreshing and zesty lift. Minced chicken can also be used for quicker cooking. If using minced chicken, the marinating time can be omitted. Simply let the minced chicken sit in the marinade while preparing the chilli paste.

Ingredients

Asia
Thailand
Starter
Gluten-free
Spicy
South East Asia

Ingredients

Method