Larp of Chiang Mai

Name: Larp of Chiang Mai
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 1 lemon grass stalk, root trimmed; 450 g/1 lb minced (ground) chicken; 4 fresh red chillies, seeded and chopped; 3 kaffir lime leaves, finely chopped; 30 ml/2 tbsp Thai fish sauce; 60 ml/4 tbsp fresh lime juice; 2 spring onions (scallions), finely chopped; 15 ml/1 tbsp roasted ground rice (see Cook’s Tip); 30 ml/2 tbsp fresh coriander (cilantro) leaves; thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Chiang Mai is a city in the North-East of Thailand. The city is culturally very close to laos. It is famous for its chicken salad, which was originally called “laap” or“larp”. Duck, beef or pork can be used instead of chicken.

Ingredients

450 g/1 lb minced (ground) chicken
1 lemon grass stalk, root trimmed
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Asia
Thailand
Taiwan
South East Asia
Gluten-free

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 5cm/2in of the lemon grass stalk and chop it finely.