Don't disregard this simple recipe, just because of the ingredient list! It is full of FRESH ingredients and simple to make, we promise! Your life will change with this recipe! It is like a summertime flavor-bomb explosion in your mouth. Laap is a traditional meal served in Laos and FULL of fresh ingredients. This recipe was first discovered in Food & Wine magazine and we made a few spins on the recipe to keep it simple to make. You will want to double this recipe because it makes for some AMAZING leftovers!
|Prep Time||15 minutes|
|Cook Time||20 minutes|
- 1 Cup cooked rice can use brown, white or cauli rice. The traditional recipe took raw rice and toasted it up. You can do that too, but we love the texture of the cooked rice in the dish.
- 1 Tbsp coconut oil or any other high heat cooking oil
- 1 Pound ground meat of choice
- 1/4 Cup chicken broth
- 1 Tbsp fish sauce or coconut aminos
- 2 Tbsp coconut cream or scrap the top of the canned coconut milk
- 1 Tbsp lime juice fresh squeezed is best
- 2 Tbsp lemon grass paste or 2 stalks of lemon grass finely chopped, or 1 drop of essential oil.
- 2 long scallions thinly sliced
- 1 medium shallot thinly sliced into rings
- 1/2 cup cilantro chopped
- 1/2 cup mint chopped
- 1/2 small jalepeno (optional) finely diced. Remove seeds to lessen heat
- 1 head lettuce leaves Butter Lettuceor Belgian endive leaves
- 1 medium lime cut into wedges
- In a large skillet, heat the oil. Add the ground meat and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 5-10 minutes. Add the stock and cook, stirring, until bubbling. Stir in the rice.
- Remove from the heat and stir in the fish sauce and coconut cream. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, and optional jalapeno.
- Arrange the lettuce and lime wedges on a platter. Spoon the Laap on top and serve.
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