Larp of Chiang Mai (Thai Chicken Salad)
19 October 2009, 8:39 pm
Filed under: Chicken, Food, Salad

Larp of Chiang Mai
by: Kit Chan, The Essential Thai Cookbook

450g minced chicken
1 stalk lemon grass, finely chopped
3 kaffir lime leaves, finely chopped
4 red chillies, seeded and chopped
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp roasted ground rice (sticky or glutinous rice)
2 spring onions or 1 medium sized spanish onion
2 tbsp coriander leaves
mixed salad leaves, cucumber and tomat slices, to serve
a few sprigs of mint, to garnish

Heat a large non-stick frying pan. Add the minced chicken and cook in a little water.
Stir constantly until cooked; this will take about 7-10 minutes.
Transfer the cooked chicken to a large bowl and add the rest of the ingredients.
Mix thoroughly
Serve on a bed of mixed salad leaves, cucumber and tomato slices and garnish with sprigs of mint.

Variation: beef can be used instead of chicken



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