Thai larb Gai

What you need:

3 tbsp roasted rice powder
2 tbsp ground Thai chilly
3 tbsp lime juice
2-3 tbsp fish sauce
1 lb ground chicken
2 tbsp sliced shallot
2 tbsp finely chopped spring onion
1/4 cup chopped mint leaves

For garnishing:

Fresh cabbage
Green beans
Parsley
Sliced radish
Cucumber sliced
Coriander leaves optional



Method:

Ground the chicken in the food processor. Cook the chicken with 2 tablespoons of lime juice in a pan over moderate heat. Stir until it is cooked. Than transfer the cooked chicken into medium mixing bowl.

Add the remaining ingredients, and mix them well. Taste and season as desired. You might want more or less ground chilly or fish sauce, etc. Serve the dish with fresh vegetables and warm, freshly-steamed sticky rice. Thai Larb Gai is ready to eat.

Red Curry Chicken

Ingredients:

2 fresh red chillies diagonally sliced
1/2 cup Thai sweet basil leaves
2 tbsp fish sauce
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves for garnishing
1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk





Method:

Wash the chicken properly. After washing it slice the chicken diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots.

Pour 1 cup of coconut milk into a wok and bring it to a boil over medium high flame. Keep on stirring constantly. Add the curry paste, stir until red oil comes to the surface. After that add the chicken and saute until it turns white and is cooked through.

Now add the remaining coconut milk, follow with the bamboo shoots. Seasoning it with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with chillies, and sweet basil leaves. Turn off the gas. Pour the dish on a serving plate or bowl and garnish with sweet basil leaves before serving.

Lose yourself into the yummy taste of this Thai red curry chicken.