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Conrad Ricamora's Lun Thai Larb Gai and Coconut Margarita
My husband, Sean, and I spent a month in Southeast Asia and our palates have never been the same. Thai food is vibrant and complex and maybe my favorite food in the whole wide world. I couldn't think of a more perfect way to celebrate it than with Conrad Ricamora who plays star crossed lover, Lun Tha, in the The King and I revival at Lincoln Center! While Sean and I were in Bangkok we took a cooking class at a little school named Silom. Below is their recipe for larb, a ground chicken dish, that I adapted for Broadway Nosh (with the help of Epicurious).
The only thing you might have trouble finding is lemongrass, but it is readily available at an Asian market and most Whole Foods markets have them too. If you can't find it just omit.
Kap-kun-ka (that means "thank you" in Thai) and enjoy!
And vegetarians - this will taste great with tofu and mushrooms!
Ingredients
Larb Gai
*adapted from Epicurious and Silom Cooking School in Bangkok
Coconut Margarita (makes 2)
*adapted from I Ate The Whole Thing
Preparation
Whisk the first four ingredients together to make the sauce and set aside.
Bring the stock to a simmer in a large skillet over medium heat. Add the ground chicken and simmer it until it's cooked through, breaking up the chicken as it cooks. About 8 minutes. Add the scallions, shallots, garlic, lemongrass and peppers and stir until they have softened and most of the liquid is evaporated. Take off the heat and add the sauce, cilantro and mint. I like to put the pan back over very, very low heat and let the mixture just hang out and reduce so that you have more meat than sauce but the sauce is still present in the dish. But that's totally up to you! This is a dish that is meant to be served room temperature, so when you've achieved a meat to sauce ratio you like scoop the mixture into a lettuce cup and chomp on it over some sticky rice (if you're using it). The juice will drip down into the sticky rice which you can then pick up with your fingers and eat. It's sooooooo yummy!!!
While your larb is coming to room temperature make yourself a coconut margarita!
Put all the ingredients into a cocktail shaker filled with ice and shake! Immediately strain into 2 glasses with ice and garnish with lime. If you wanna get fancy make your ice cubes with coconut water. Aaaaaaannnnddddd....
Five, six, seven, EAT!!
Conrad Ricamora's Lun Thai Larb Gai & Coconut Margarita PDF
My husband, Sean, and I spent a month in Southeast Asia and our palates have never been the same. Thai food is vibrant and complex and maybe my favorite food in the whole wide world. I couldn't think of a more perfect way to celebrate it than with Conrad Ricamora who plays star crossed lover, Lun Tha, in the The King and I revival at Lincoln Center! While Sean and I were in Bangkok we took a cooking class at a little school named Silom. Below is their recipe for larb, a ground chicken dish, that I adapted for Broadway Nosh (with the help of Epicurious).
The only thing you might have trouble finding is lemongrass, but it is readily available at an Asian market and most Whole Foods markets have them too. If you can't find it just omit.
Kap-kun-ka (that means "thank you" in Thai) and enjoy!
And vegetarians - this will taste great with tofu and mushrooms!
Ingredients
Larb Gai
*adapted from Epicurious and Silom Cooking School in Bangkok
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce
- 1 tablespoon sambal oelek
- 1 tablespoon + 1 teaspoon sugar
- 3/4 cup chicken stock
- 1 1/2 pounds ground chicken
- 1 cup thinly sliced scallions
- 3/4 cup thinly sliced shallots
- 2 cloves minced garlic
- 3 tablespoons minced lemongrass (just the white part)
- 1 tablespoon finely sliced serranos or Thai chilies
- 1/2 cup finely chopped cilantro
- 1/3 cup finely chopped mint
- 2 small heads Boston lettuce leaves
- sticky rice (optional)
Coconut Margarita (makes 2)
*adapted from I Ate The Whole Thing
- 3 oz tequila
- 1 oz triple sec
- 1 oz lime juice
- 4 oz cream of coconut
- 3 oz coconut water
- lime wedge for garnish
Preparation
Whisk the first four ingredients together to make the sauce and set aside.
Bring the stock to a simmer in a large skillet over medium heat. Add the ground chicken and simmer it until it's cooked through, breaking up the chicken as it cooks. About 8 minutes. Add the scallions, shallots, garlic, lemongrass and peppers and stir until they have softened and most of the liquid is evaporated. Take off the heat and add the sauce, cilantro and mint. I like to put the pan back over very, very low heat and let the mixture just hang out and reduce so that you have more meat than sauce but the sauce is still present in the dish. But that's totally up to you! This is a dish that is meant to be served room temperature, so when you've achieved a meat to sauce ratio you like scoop the mixture into a lettuce cup and chomp on it over some sticky rice (if you're using it). The juice will drip down into the sticky rice which you can then pick up with your fingers and eat. It's sooooooo yummy!!!
While your larb is coming to room temperature make yourself a coconut margarita!
Put all the ingredients into a cocktail shaker filled with ice and shake! Immediately strain into 2 glasses with ice and garnish with lime. If you wanna get fancy make your ice cubes with coconut water. Aaaaaaannnnddddd....
Five, six, seven, EAT!!
Conrad Ricamora's Lun Thai Larb Gai & Coconut Margarita PDF
