Photo Courtesy of: taste.com.au
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce (nam pla*)
- 1 tablespoon sugar
- 2 teaspoons Thai roasted chili paste in oil or chili garlic sauce
- 3/4 cup canned low salt chicken broth
- 1 1/2 pounds ground chicken
- 1 cup thinly sliced green onions
- 3/4 cup thinly sliced shallots
- 3 tablespoons minced fresh lemongrass*
- 1 tablespoon thinly sliced Thai chilies* or serrano chilies
- 1/2 cup chopped fresh cilantro leaves 1/3 cup chopped fresh mint leaves
- 2 small heads Boston lettuce, or one head green cabbage separated into leaves
- Place ground meats into a bowl, squeeze one lime over and stir. allow to marinate while preparing other ingredients as follows…
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken.
- Simmer until cooked through, breaking up meat with spoon, about 8 minutes.
- Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
- Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into cabbage / lettuce leaves and serve or set all ingredients out and let guests serve themselves.
- A small plate or bowl of lime wedges would be a nice touch…
- In traditional northern Thai cuisine, Laab (or Laarb) might be made with chicken, pork, turkey or even beef. Laab is often accompanied by a green papaya salad such as the one below, which we originally got via Chef Bobby Flay.
Photo Courtesy of: Maanchi.com
- 8 ounces string beans
- 3 plum tomatoes
- 1/2 cup roasted, unsalted peanuts
- 2 large green papayas (1 pound each) peeled, seeded and julienned
- 1/4 cup Thai fish sauce
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 2 teaspoons red pepper flakes
- 1/4 cup roughly chopped cilantro leaves
- Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water.
- Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove
- Slice the halves into 1/8inch strips.
- Roughly chop all but 2 tablespoons of peanuts. In a bowl, toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining
peanuts and cilantro.
Recipes courtesy of Richard and Bella
Wine Choice: Options are open with this dish – especially if you are using pork or beef instead of chicken – but for this recipe, we want a crisp clean white with good acidity, and our first choice is one of our favorite grape varieties Gruner Veltliner, which is at its world class best in Austria. Hopler makes a lovely version (16.99 750ml). Hugl’s (1L) version at $14.99 is a delicious deal! You could also open a an Alsatian Riesling such as Keuntz Bas…2013… $17.99 power-packed with crisp, intense fruit and bracing acidity. We still think the Gruner will marry the fruit and veggie elements a tad better.