Larb Gai

This is adapted from a Thai Cooking Class taught by Chef Bank Ruangsangwattana, Jr. at Herbal Thai Restaurant in Silver Spring, MD


Adjust to your preferred heat level by adding more or less Thai chili powder.

Ingredients:

1 lb minced chicken
1 Tbsp red curry paste
1 cup chicken stock
1 kaffir lime leaf, torn
1/3 cup red onion
1 handful Thai basil leaves
1 handful mint leaves
lettuce
sliced cucumber
cut green beans
1-2 Tbsp fish sauce
1-2 Tbsp sugar
2 Tbsp rice tossed powder
Thai chili powder
1/2 piece of lime

Directions:

1) Heat the water until gently boiling, then add 1 Tbsp red curry paste.
2) Add the chicken and cook through until the sauce is reduced.
3) Turn off the heat and flavor the sauce with fish sauce, sugar, Thai chili powder and rice powder.
          Adjust to taste.
4) Add all the herbs, red onion, Thai basil leaves and mint leaves.
5) Squeeze fresh lime juice.
6) Arrange on a serving dish with sliced cucumber, lettuce and cut green beans.