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Receta Larb Gai
by Global Cookbook

Larb Gai
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  Raciónes: 6

Ingredientes

  • 1/3 c. jasmine rice
  • 1/4 c. tamarind paste see * Note
  • 1/3 c. very warm water
  • 2 lb grnd chicken or possibly turkey breast
  • 1 Tbsp. oil
  • 4 x garlic cloves chopped
  • 1 x shallot - (to 2) thinly sliced
  • 1/4 c. Thai fish sauce
  • 1/4 c. lime juice
  • 1 Tbsp. sugar
  • 1 tsp red pepper flakes - (to 2 tspns)
  • 1 c. mint leaves - (packed)
  • 1 c. sliced red onion
  • 4 x green onions - (to 5) minced
  • 1 x cucumber sliced
  • 1 x carrot sliced Cabbage wedges

Direcciones

  1. Note: Tamarind paste is sold in small "bricks" at Asian markets.
  2. For the Roasted Rice Pwdr: Toast the rice in a dry skillet over medium-low heat. Keep stirring as the rice cooks. Once the rice is light brown and fragrant, transfer it to a blender or possibly food processor. Blend the rice till it's rough and the grains are about 1/4 their original size. Set aside.
  3. For the Chicken: Mix together the tamarind paste and the water, then press it through a sieve; it'll be like a paste. Combine it with the chicken and let it stand for 2 min.
  4. Heat a medium skillet over high heat and add in the oil. Add in the garlic and shallots and cook till the shallots start to become translucent/soft, about 30 seconds. Add in the chicken to the pan; stir till it's cooked through, about 3 to 5 min.
  5. Transfer the chicken, garlic and shallots to a large bowl. Stir in the fish sauce, lime juice, sugar and pepper flakes. Add in the mint leaves, red onion and Roasted Rice Pwdr and toss to mix.
  6. Divide the chicken mix among 6 plates. Arrange the green onions, cucumber and carrot slices along with the cabbage wedges around each plate and serve.
  7. This recipe yields 6 servings.
  8. Comments: Larb Gai is a light, flavorful dish from northern Thailand. If you prefer, substitute seafood or possibly another meat for the chicken.