Thai laap (or larb) made with minced chicken is one of the most popular Thai streets foods in Northeastern Thai cuisine. It's an amazing combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
1 package of OK Brand (or Lobo Brand) Laap seasoning mix (you can find this at most Asian Grocery stores.
1 lb minced chicken
½ - 1 tablespoon of Zen's Roasted Thai chili flakes
⅛ tablespoon of palm or white sugar
½ tablespoon of fish sauce
Juice of 1 - 2 limes
3 - 4 small shallots
A few leaves ofcilantro
3 - 5 spring onions (green onions)
About 20 leaves or so of fresh mint
Add 1 lb of minced chicken to a small sized saucepan. Fry the chicken, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that come out. Take the chicken off the heat.
Leaving the chicken in the same pot, add 1 heaping tablespoon of the laap (larb) seasoning into the chicken.
Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes.
Give the chicken and the seasoning a quick stir.
Peel and slice the shallots, finely mince about 5 green onions and a few cilantro leaves, and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the chicken.
Give the laap a good mix, making sure all the spices and dressing coats the chicken.
Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, mint, and cilantro.