Larp Gai (Thai Lime Chicken Salad)
In Thai culture every day of the week has its own Buddha - Saturday's is Paang Naga Prok, typically depicted sitting on a coiled serpent, which is said to have protected him from a raging storm while he meditated.
Thai Culture NZ co-ordinator Greg Campbell, who prepared the dish below, says a good larp gai delivers a delicious tang with a small kick of chilli. The ground rice is key to the crunch of the dish.
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|470 g||Chicken mince|
|3 tbsp||Rice, ground|
|4 tbsp||Lime juice|
|3 tbsp||Fish sauce|
|2 tbsp||Coriander, chopped|
|1 tbsp||Lemongrass, chopped|
|1 tbsp||Mint leaves, chopped|
|1 tsp||Ground chilli|
|½||Red onion, chopped|
- Place minced chicken and two cups of water in a pot on medium heat.
- When steam appears, stir, maintaining two cups of water while chicken poaches. Once the chicken is fully cooked, drain all but 1/4 cup of the water.
- For ground rice, gently brown rice in a frying pan then grind to a powder with a mortar and pestle.
- Once the chicken has cooled add all remaining ingredients, stirring constantly.
- Taste as you go to get the right degree of spice.
- Serve with jasmine rice and cut limes.