LARP OF CHIANG MAI
Chaing Mai is a city in the north-east of Thailand. It is famous for its chicken salad, which was originally called "Laap" or "Larp". This recipe blows away our Thai friends with its flavors; the use of fresh kaffir (thai) lime leaves assures rave reviews. Super easy to cook.
Provided by bakerg3
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drainf off any excess fat. Cut off the lower 2in of the lemon grass stalk and chop it finely.
- Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chillies, lime juice, fish sauce, roasted ground rice, spring onions, and corriander. Mix thoroughly.
- Note: roasted ground rice is uncooked rice, roasted over a low heat until it turns light brown, then ground up into a fine powder. Do not skip this step; the rice "binds" the ingredients together.
- Spoon the chicken mixture into a salad bown. Sprinkle sliced (kaffir) lime leaves over the top and garnish with salad leaves and sprigs of mint.
Nutrition Facts : Calories 175.1, Fat 3.8, SaturatedFat 0.9, Cholesterol 79.5, Sodium 791.5, Carbohydrate 8.8, Fiber 1.2, Sugar 3.2, Protein 26.1
CHIANG MAI CURRY NOODLES (KAO SOI)
In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.
Provided by Sandi From CA
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
- Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.
THAI CHIANG MAI NOODLES
Curried noodles with a spicy dipping sauce. Use my recipe #30195 Nam Prik Dang Sauce, to accompany this recipe or use a dipping sauce of your choice.
Provided by PalatablePastime
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles in boiling water for 2-3 minutes or until just tender; drain.
- Heat oil in wok; add shallots, garlic, chilies and curry paste, cooking until just fragrant.
- Add the pork in several batches and cook for 3-4 minutes each batch.
- Place all meat in wok and add carrot, fish sauce, and brown sugar; bring to a boil.
- Add noodles and scallions and combine to mix.
- Garnish with cilantro leaves and serve with nam prik dang sauce as a dipping sauce.
Nutrition Facts : Calories 685.5, Fat 16.8, SaturatedFat 4.8, Cholesterol 164.6, Sodium 784.4, Carbohydrate 90.3, Fiber 4.6, Sugar 5.8, Protein 42
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