Lahb Gai

Spicy Chicken with Lemongrass and Mint

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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

  • 600 g chicken breast meat, cut into thin strips
  • ¼ cup (60 ml) cooking oil
  • 3 stalks lemongrass, ends trimmed and finely sliced
  • salt, to taste
  • sugar, to taste
  • 1 lime, juice extracted
  • a handful of mint leaves, finely chopped

Marinade

  • 1 large onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1-cm knob ginger, peeled and sliced
  • 1 tablespoon fish sauce (nam pla)
  • 1 teaspoon ground white pepper

Chilli Paste

  • 10 large red chillies, sliced
  • 1 tablespoon dried prawn paste (gapi), roasted and crumbled
  • 2 stalks lemongrass, ends trimmed and finely sliced
  • 1-cm knob ginger, peeled and sliced
  • 4 cloves garlic, peeled

Method

  1. Prepare the marinade. Using a mortar and pestle or blender, pound or process the ingredients until fine. Transfer to a bowl.
  2. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 2 hours.
  3. Prepare the chilli paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
  4. Heat the oil in a wok over medium heat. Add the lemongrass and stir-fry for a few minutes. Add the chilli paste and stir-fry until fragrant.
  5. Add the marinated chicken and stir-fry until cooked through. Season with salt, sugar and lime juice.
  6. Dish out and garnish with mint leaves. Serve with rice.