My grandmother's Spicy Thai Chicken Laab Salad holds a special place in my heart, a vibrant explosion of flavors that transports me back to sunny afternoons spent in Thailand. This isn't your average salad; it's a symphony of textures and tastes, a perfect balance of sweet, sour, salty, and spicy. The fragrant herbs, the perfectly cooked chicken, the satisfying crunch – it's an addictive culinary experience that I'm thrilled to share with you. Forget bland, boring salads; this dish is a party in your mouth.
This recipe is a family heirloom, carefully passed down through generations, and I've tweaked it slightly to make it easily accessible for home cooks. It's surprisingly simple to make, requiring readily available ingredients and straightforward techniques. Ready to embark on a flavor adventure? Let's dive into the step-by-step process and create this unforgettable Spicy Thai Chicken Laab Salad together.
Tools Needed
- Scissors
- Dry frying pan
- Coffee grinder
- Mortar and pestle
- Knife
Ingredients
- Dried red chilies (large)
- Dried red chilies (small, Birds Eye)
- Sticky rice (glutinous rice)
- Chicken mince
- Palm sugar (or white sugar)
- Fish sauce
- Limes
- Red Asian shallots (or red onion)
- Spring onion
- Sawtooth coriander (optional)
- Regular coriander (optional)
- Mint
- Cabbage
- Snake beans (or green beans)
- Cucumber
Step-by-Step Instructions
Step 1. Spice Preparation and Chicken Cooking
- Cut large and small dried chilies into small pieces. Dry roast them in a pan until fragrant and you start sneezing (this indicates the release of essential oils). Grind the roasted chilies using a coffee grinder.
- Dry roast sticky rice in a pan until dark golden and fragrant (like popcorn). Grind the roasted rice into a fine powder using a mortar and pestle.
- Add chicken mince to a pan with a little water. Cook until done without browning. Break up the chicken as it cooks.
Step 2. Dressing and Flavor Building
- Shave palm sugar (or use white sugar), add fish sauce, chili powder, and a dusting of roasted rice powder. Squeeze lime juice and season to taste.
- While the chicken is hot, add the red shallots and some dressing. Mix. Add herbs (spring onion, sawtooth coriander, regular coriander, mint) and more dressing. Season again.
Step 3. Final Assembly and Seasoning
- Add more dressing and roasted rice powder to thicken. Adjust spiciness with extra chili powder.
Step 4. Serving Suggestion
- Serve the chicken salad with cabbage, snake beans (or green beans), and cucumber on the side to cool down the palate between bites.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- For the best flavor, use sticky rice for the roasted rice powder. Regular long grain rice can be tougher to grind.
- If you can't find sawtooth coriander, it's okay to leave it out. The most important herb is the mint.
- Add the red shallots to the hot chicken to soften their flavor.
Nutrition
- Calories: Approximately 500-600
- Fat: 25-35g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I make this recipe without chicken?
Absolutely! Substitute with firm tofu, ground turkey, or even shrimp for a delicious vegetarian or alternative protein version. Adjust the cooking time accordingly.
2. How can I adjust the spice level?
Start with less chili flakes or bird's eye chilies, and add more to taste. You can also use milder chilies like Thai chilies. Taste as you go to find your perfect level of heat.
This Spicy Thai Chicken Laab Salad is more than just a recipe; it's a journey of flavors and a cherished memory brought to life. I hope you enjoyed making it as much as I enjoyed sharing it with you. Now, get ready to impress your friends and family with this vibrant and unforgettable dish!