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

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.