Northeastern minced chicken salad (Lap kai) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 74) by Leela Punyaratabandhu

  • green cabbage
  • dried bird's eye chiles
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute ground pork, chuck steak, or boneless duck meat for ground chicken, and cilantro for sawtooth coriander.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed glutinous rice (Khao niao nueng)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground pork, chuck steak, or boneless duck meat for ground chicken, and cilantro for sawtooth coriander.

  • damjih on April 24, 2020

    This was pretty good, I halved the spice, the toasted rice powder is a must, which I made with the only rice I had (basmati) and it still worked out fine.

  • twoyolks on November 29, 2016

    This is extremely spicy. It calls for 2 tablespoons of chile powder for 12 oz. of ground chicken. It was too spicy to eat.

  • laurenlangston on July 09, 2016

    Really tasty -- I used cilantro instead of sawtooth coriander. I also used some ground chicken that I had in the freezer; I might do better by this recipe next time and whack it up myself, instead. Citrusy, spicy, herbaceous, great food for a hot day.

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