Larb Gai

gourmettraveller.com.au

Jessica Leong

150 gm (¾ cup) glutinous rice

4 to 5 thin slices galangal

2 kaffir lime leaves, coarsely torn

1 lemongrass stalk, thinly sliced

300 gm chicken thigh meat

60 ml (¼ cup) chicken stock

1 tsp ground toasted small red chilli, plus extra whole to serve

½ tbsp crushed palm sugar, softened in microwave (or use caster or brown sugar)

2 tbsp fish sauce

60 ml (¼ cup) lime juice, plus extra wedges, to serve

2 tbsp thinly sliced Thai red shallots

2 tbsp sliced spring onions

¼ cup coriander leaves and chopped stalks, plus extra sprigs to serve

¼ cup torn mint, plus extra to serve

¼ cup 1cm-sliced sawtooth coriander (see note), plus extra to serve

To serve: wedges of white cabbage or lettuce, or salad leaves, batons of green beans and sliced telegraph cucumber, store-bought pork crackling and sticky rice

Directions at gourmettraveller.com.au

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