August 29, 2009

Larb Gai honey, not Lard Guy!

We love thai food, the flavors, the way they use savory, spicy and sweet together.

However, we rarely eat anything other than noodle dishes when we go out for thai.

I found a recipe at the Skinny Gourmet Blog. It did not disappoint, even though I was nervous to try it - since I'm not a big fish sauce fan. But I bucked up, bought the sauce and made the recipe
as is.

I served with some steamed rice. I put the meat mixure (which we used ground turkey) on top of some shredded cabbage (short cut, buy cole slaw mix in the bag), some cucumber, basil, cilantro and some pan fried green beans that were still a bit hard and crunchy.

We raved about this meal all night, the next morning, the next night, we still are talking about it.

I didn't use any added fat to make the meal except for Pam and so the meal really came out to be quite light for you as well.

This, we decided, is a make again and addition to the regular rotation.

Larb Gai

Chicken Mixture
Combine ingredients and cook until chicken is thoroughly done:
1.5 cups (10 oz) minced chicken breast
4 shallots, thinly sliced
2 slices of fresh ginger, finely grated or minced (or Thai ginza)
3 Tablespoons of fish sauce
2 Tablespoons of lime juice
1-2 tsp red pepper flakes

Serve with:
Sticky rice (or white rice), and an assortment of raw vegetables. We always use finely shredded green or red cabbage, carrots, and cucumbers. Sometimes we add julienned red pepper, sprouts, or green beans.

Mix together with the chicken mixture in a bowl, or serve separately and allow individual eaters top to their taste:
1-2 Tablespoon fresh cilantro, chopped
1-2 green onion, chopped
1-2 Tablespoons fresh mint leaves, chopped
extra wedges of lime juice


1 comment:

Joelen said...

This is one of my fave Lao/Thai dishes! Thanks for posting this!