POULTRY
 
 
 

Laab Kai
Minced chicken flavoured with lemongrass, lime leaves and tossed in a lemon and fish sauce dressing. Served warm.

 
 
 
 
 

INGREDIENT   PREPARATION

150 g minced chicken
20 g fish sauce
3 g sugar
25 g fresh lemon juice
2 g roasted ground rice
3 g roasted dry red chilli powder

Vegetable
20 g finely sliced red onion
5 g finely sliced lemongrass
1 g finely sliced Kaffir lime leaves
10 g chopped spring onion
3 g chopped mint leaves
2 g chopped Thai parsley

To garnish
1 g fresh green coriander leaves
1 g fresh green mint leaves
20 g carved red radish

Portion :  190 g net weight

Cooking time : 10 minutes

 

 

Heat the wok until very hot. Cook chicken and remove from heat.

Add fish sauce, sugar and lemon juice. Mix well.

Add roasted ground rice and roasted dry red chilli powder. Mix well.

Add all the rest of vegetables and mix lightly.

Garnish and serve at room temperature.
 

 


 

 

 

Medium Hot
 
Hot
Very Hot
Contains Nut
 




 

 

 

BLUE ELEPHANT BANGKOK
Cooking School and Restaurant

Blue Elephant Building
233 South Sathorn Road, Kwaeng Yannawa, Khet Sathorn
Bangkok 10120, Thailand
Tel: +66 (2) 673 9353, +66 (2) 6739354, +66 (2) 6739356
Fax:  +66 (2) 673 9355
Skytrain: Surasak
E-mail: cooking.school@BlueElephant.com

 

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Phone: 020 7385 6595 Fax: 020 7386 7665
E-mail: info@blueelephant.com