In Thai culture every day of the week has its own Buddha - Saturday's is Paang Naga Prok, typically depicted sitting on a coiled serpent, which is said to have protected him from a raging storm while he meditated.
Thai Culture NZ co-ordinator Greg Campbell, who prepared the dish below, says a good larp gai delivers a delicious tang with a small kick of chilli. The ground rice is key to the crunch of the dish.
Ingredients
| 470 g | Chicken mince (Main) |
| 3 Tbsp | Rice, ground |
| 1 | Water |
| 4 Tbsp | Lime juice |
| 3 Tbsp | Fish sauce |
| 2 Tbsp | Coriander, chopped |
| 1 Tbsp | Lemongrass, chopped |
| 1 Tbsp | Mint leaves, chopped |
| 1 tsp | Ground chilli |
| ½ | Red onions, chopped |
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Directions
- Place minced chicken and two cups of water in a pot on medium heat.
- When steam appears, stir, maintaining two cups of water while chicken poaches. Once the chicken is fully cooked, drain all but 1/4 cup of the water.
- For ground rice, gently brown rice in a frying pan then grind to a powder with a mortar and pestle.
- Once the chicken has cooled add all remaining ingredients, stirring constantly.
- Taste as you go to get the right degree of spice.
- Serve with jasmine rice and cut limes.
