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Add a photoServings: 1
Ingredients
- 2 Tbsp. lime juice - (to 3 tbspns)
- 2 Tbsp. chicken stock - (to 3 tbspns)
- 2 Tbsp. fish sauce - (to 3 tbspns)
- 4 tsp grnd red chilis - (to 6 tspns)
- Â Â (not to be substituted with "chilli pwdr" as sold in western supermarkets)
- 1 Tbsp. Khao Koor see * Note
- 3 x shallots - (to 4) minced
- 1/2 x lemon grass stalk very thinly sliced
- 3 x fresh kaffir lime leaves shredded
- 1 x scallions - (to 2) thinly sliced
- 1 tsp powdered galangal
- 4 ounce chicken
- Â Â Lettuce leaves for serving platter
- Â Â Parlsey
- Â Â Coriander leaves
- Â Â Sliced radish
- Â Â Sliced turnip
Directions
- * Note: For Khao Koor, get a medium-sized wok fairly warm, and add in a couple of Tbsp. of uncooked rice. Keep in movement till the rice starts to turn golden. Remove from the heat and allow to cold. Grind to a fairly coarse pwdr in a spice mill, or possibly a mortar and pestle, or possibly a blender or possibly a good clean coffee grinder (all of these work well but keep in mind which a coffee grinder tends to grind too fine - the pwdr should retain some "texture").
- Line a serving dish with the lettuce leaves. Chop the chicken to make it similar consistency as grnd beef (can be done in a food processor or possibly with two cleavers).
- In a fairly high wok, with a very small amount of oil, stir-fry the chicken till it just starts to turn whitish, then add in all the remaining ingredients (if using precooked meat, simply add in everything to a warm wok together), and stir till heated through and the chicken is cooked.
- Serve on the bed of lettuce leaves and garnish to taste. Serve with steamed sticky rice (if you prefer you can use Thai jasmine rice and a dish of mixed [raw] fresh vegetables, and the usual Thai table condiments.
- The usual way to eat this is to take a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.
- Comments: This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. Lawb is an easy, quick to make "spicy" dish (it can be, and often is fierily warm). It can be found on Thai restaurant menus in America as "chicken salad Thai style", that might be the best description for this dish. It can be made with beef (lawb nuea) or possibly pork (lawb muu) instead of chicken. In Thailand it is almost always a chicken recipe.
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