Recipe: Larp Gai of Chiang Mai

This is a favorite dish from Chiang Mai, in the north of Thailand. It is redolent of the tart and pungent tastes of Thailand, and will bring you instantly back there, or entice you to visit if you have never been! You could also make this dish with pork or chopped shrimp. I serve it over mixed field greens as a salad course, or in endive leaves for a passable hors d'ouevre. Enjoy!



Larp Gai of Chiang Mai

1 pound minced chicken (ground is fine for this)
1 lemongrass stalk (white part only) chopped fine
3 kafir lime leaves, finely minced
4 small thai red peppers, minced
4 tablespoons lime juice
2 tablespoons Thai fish sauce
1 tablespoon toasted ground rice
2 scallions, finely chopped
2 tablespoons cilantro, chopped
fmixed field greens, or endive leaves, as desired
kafir lime leaves, chiffonade, for garnish

Note: Some of the ingredients are special Thai ingredients. It's worth hunting them down to get the authentic flavors, but substitutions can be made. Use glutinous rice for the toasted ground rice. Toast in a pan until it starts to brown and is fragrant. If you can't find kafir lime leaves, use lime zest.

Heat a large non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over 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 2 inches of the lemongrass stalk and chop it finely.

Transfer the cooked chicken to a bowl and add the chopped lemongrass, lime leaves, chilies, lime juice, fish sauce, toasted ground rice, scallions, mint and cilantro. Mix thoroughly.

Spoon about 1 tablespoon of the chicken mixture into each endive leaf. and arrange on a serving platter, garnish with thin strips of kafir lime leaves.