Chicken Laap (serves 2)

Another guest post this time courtesy of photographer extrordinaire (check him out on twitter or have a look at his stunning pics here )

Stuart tells me he picked this recipe up on his travels and has slightly westernised i. Apparently as long as it’s bitingly hot, sour, salty and has loads of mint it’ll be good! Stuart has made  it with chicken but  he said pork or fish would also be good.

Stuart also sent me a pic which really shows what a great photographer can do.

Ingredients [singlepic id=454 w=320 h=240 float=right]

• 2 chicken breast or thigh fillets, minced or finely chopped
• 2 sticks lemongrass, inner part only, finely chopped
• 2 large cloves garlic, finely chopped
• 2 spring onions, sliced
• 1 thumb sized piece of galangal, finely choppped (optional)
• 4 birds eye chillis, sliced
• a good glug of fish sauce
• juice of 2 limes
• huge bunch of mint – I’ve had this in some places with half a garden full greenery
• 1/2 cucumber, peeled and sliced into thin strips (use a potato peeler)
• sticky or jasmine rice to serve
• extra whole chillis to garnish (optional)

Method

1. Mix  the chicken, lemongrass, garlic, spring onion, galangal, and chilli in a bowl and leave to marinade for 10mins.
2. Get a wok smoking hot on a high heat, add a little groundnut oil and fry the mixture for 2 – 3 mins.
3. Add the fish sauce and lime juice and cook for 30 secs.
4. Add the mint, roughly chopped, (and the extra chilli if using) and serve immediately with the rice and the cooling cucumber.

To me that sounded really simple yet really tasty so i will be sure to give it a go.

If any of you reading this make it then please leave your feedback on here so we know how it went.