It often causes problems for me when I tell people that I don’t like Thailand. So I won’t say that. It is the same when I discuss my general disinterest with Thai food, likely tied to the abundance of average thai restaurants in my neighbourhood (as well as my disappointed experiences eating in Thailand, sshhh!). I eat Thai food, but it is rare that I get excited about it, which is a shame because I know that it is mind blowing, amazing, I have just never eaten that meal.
To rectify this I recently purchased David Thompson’s hot pink Thai Food tome and am educating myself on how to recreate some Thai wonder at home, because I’m sure as hell not going to find it in Newtown.
My first try, Chicken Larp, was a success! Simple, clean and tasty it hit all the notes that Thai food is supposed to, even more so than a restaurant with Thai pun as a name. My ideas of Thailand are looking a little brighter, maybe a holiday?
300g skinless chicken thigh fillet
1 clove garlic
5T chicken stock
1/4t white sugar
5-6T lime juice
1 birds eye chilli, finely sliced
2T fish sauce
4 -5 red shallots, sliced finely
large handful of picked coriander leaves and same of mint leaves
1T ground roasted rice.
Mince the chicken finely (I was a bit lazy and diced mine instead) and mix with finely sliced garlic and salt.
Heat a frypan/wok and add the stock, salt and sugar. When the stock has heated add the chicken and cook, stirring for a few minutes until just cooked. Obviously cooking time depends on how lazy you were with that mincing.
Remove from heat and stir in lime juice, chilli and fish sauce. Taste and adjust seasoning. The original recipe says: “the salad should taste hot, sour and salty”.
Sprinkle with roasted rice powder and serve with raw vegetables.
We ate ours with a little steamed rice, raw green beans and some lightly sauteed chinese cabbage (not very thai at all!).