Larb Gai

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground chicken
• 1 tablespoon kaffir lime leaf (or lime zest if unavailable)
• 1 tablespoon lemongrass, bruised and chopped fine
• 1 shallot, chopped (red onion can be substituted)
• 1/2 cup mint leaf, chopped
• 1/2 cup thai basil (omit if unavailable, regular basil doesn't taste the same)
• 1/2 cup cilantro, chopped
• 1 garlic clove, minced
• 2 tablespoons dried thai chiles or 1 tablespoon sambal oelek chili paste
• 3 tablespoons rice powder, toasted (you can make your own by browning dry rice in a pan and pulverizing in a spice mill or mortar and pe)
• 1 tablespoon fish sauce (or soy sauce if you don't like fish sauce)
• 2 tablespoons lime juice, fresh squeezed
• 1 head cabbage
• 2 cups cooked rice

Recipe

• 1 brown the chicken in a skillet over medium eat until cooked through, breaking up into small pieces.
• 2 let cool slightly before adding the remaining ingredients so they maintain their freshness and texture. adjust the amount of thai chili powder or sambal according to your heat tolerance. better to start with a little and add more if needed.
• 3 serve with rice or roll in abbage leaves for a hand held "taco".