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Larb Chicken Salad

  • 1 lb. Ground chicken
  • 2 shallots, chopped
  • 2 tablespoons finely chopped green onion and parsley
  • 10-15 mint leaves chopped
  • 3 table spoons of roasted rice powder
  • 1 teaspoon of ground Thai chili
  • 2-3 table spoons of fish sauce depending on preference
  • 2-3 tablespoons of lime juice

 Cook ground chicken in a sauce pan with a little bit of water, stir the chicken to separate it when it cooks. Add fish sauce, lime juice, ground Thai chili and roasted rice powder, mixed them up and add mint, parsley, green onion and shallot. Larb is supposed to have a sour, salty and spicy flavor. Serve with lettuce shells, mint or basil, cucumber and sticky rice.

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Red Curry with Seafood

  • 3 tablespoons of red curry paste
  • 2 cups of coconut milk
  • 2 cups of water
  • 1 tablespoon of vegetable oil
  • 2-3 tablespoons of fish sauce
  • 1-2 table spoon of palm sugar
  • 2 cups of bamboo shoot, sliced
  • 1 cup of carrot, sliced
  • 10 stripes of bell pepper
  • ½ cup of cabbage 
  • 15-20 leaves of Thai basil or sweet basil
  • Few fresh chilies

Pour vegetable oil in the sauce pan on medium heat, add red curry paste stir it for a minute or until the smell of curry comes out then add the coconut milk, water and seasoning with the fish sauce, palm sugar, let it boil and add all the seafood. Don’t stir! Let it cook for 2-3 minutes on medium heat. So my Mom secret is, don’t stir seafood until it cook or it will taste fishy. Add all vegetables, taste it. If you would like it spicier you can add the fresh chili into the curry and turn the heat off then add the Thai basil. Serve the curry with your choice of rice.