Chiang Mai Chicken on Endive Spears

Chiang Mai Chicken | She Paused 4 Thought

Recently I was invited to a lunch cooked by Chef Katie Chin, an Asian food expert, cookbook author, TV host and food blogger. The meal was wonderful and Katie was absolutely delightful. She taught us the basics of Thai cooking and how easy it is to bring Thai flavors into our own kitchens.

Cathy Nelson Arkle | She Paused 4 Thought

Katie showed us how a few ingredients could make beautiful “Pineapple Fried Rice” brilliantly presented in a fresh pineapple.

Cathy Nelson Arkle | She Paused 4 ThoughtCathy Nelson Arkle | She Paused 4 Thought

She said the secret to fried rice is using cold, leftover Jasmine rice that was washed before cooking. (Recipe on page 115, Everyday Thai Cooking) 

Next she made “Beef with Red Chili Paste and Lime Leaves.” She showed us how in just 32 minutes this dish could be on the table!

Cathy Nelson Arkle | She Paused 4 ThoughtCathy Nelson Arkle | She Paused 4 Thought

Katie made a less spicy version for the wimps in the room. I, being one of them. It was fabulously aromatic. (Recipe on page 87, Everyday Thai Cooking)

The grand finale was a moist and delightful “Coconut Cake with Mango Sauce.”

Cathy Arkle | She Paused 4 Thought

We all fell in love with this beautiful tropical dessert. (Recipe on page 133, Everyday Thai Cooking)

Cathy Arkle | She Paused 4 ThoughtToday’s Recipe:

I have always felt that Thai food, like Chinese, is best left to the experts.  I didn’t want to mess with the ingredients or fail at techniques that I haven’t yet learned. I have to say I was pleasantly surprised after reading Katie’s latest book “Everyday Thai Cooking.”  Katie steps you through basic techniques with helpful tips.

I was excited to dig in to my own Thai adventure, and I started with something simple. I made Tom Kah Goong (Shrimp Coconut Soup) and it turned out so well. With new confidence, I moved on to Chiang Mai Chicken in Lettuce Cups.  This turned out so well, I decided to take it to our  Los Angeles Food Bloggers Cookie Exchange (because we can’t live on sugar alone) where it was a hit. Special thanks to Erika of In Erika’s Kitchen for making both these events possible. See the links below for all of the blogger’s wonderful cookies recipes.

Cathy Arkle | She Paused 4 Thought
Judy from Two Broads Abroad  and Kelly from Tasting Page led the way with this spicy and unique appetizer. A crockpot kept the chicken warm – everyone served their own on crisp endive leaves.
Cathy Arkle | She Paused 4 Thought

I was happy. Everyone was happy. Thai food makes you happy – it’s simple and so flavorful.  This simple appetizer takes less than 20 minutes to make. You can substitute ground turkey for the chicken if you wish.

Chiang Mai Chicken on Endive Spears
Author: 
Recipe type: Appetizer
Cuisine: Thai Food
 
This flavorful appetizer comes together quickly. This refreshing dipping sauce is the perfect balance of sweet, sour, and hot flavors.
Ingredients
Chiang Mai Chicken
  • 2 tablespoons oil
  • 2 teaspoons minced galangal or fresh ginger
  • 1 clove garlic, minced
  • 1 fresh red or green Thai chili, finely sliced and deseeded
  • ½ Ib (250 g) ground chicken
  • ½ cup (75 g) canned chopped water chestnuts, rinsed and drained
  • 1 tablespoon finely chopped fresh coriander leaves (cilantro)
  • 1 tablespoon finely chopped green onion (scallion), white and green parts
  • 1 tablespoon minced lemongrass
  • 1 tablespoon fish sauce (nam pia)
  • 1 teaspoon crushed red pepper
  • Salt and freshly ground black pepper
  • 8 large butter lettuce leaves
Ginger Lime Dipping Sauce
  • ½ cup (125 ml) water
  • ½ cup (100 g) sugar
  • 1 tablespoon peeled and minced fresh ginger
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon rice vinegar or white vinegar
  • 2 teaspoons fish sauce (nam pia)
  • 1 fresh hot red or green pepper, preferably Thai, deseeded and finely sliced
Instructions
Chiang Mai Chicken
  1. Heat oil in a wok or skillet on moderately high heat. Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds. Add ground chicken and stir-fry for 4 minutes. Add water chestnuts and stir-fry for 2 minutes.
  2. Add fresh coriander leaves, green onion, lemongrass, fish sauce, crushed red pepper, and stir-fry for 30 seconds. Season with salt and pepper. Transfer to a serving bowl.
  3. Serve chicken mixture with endive or lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own.
Ginger Lime Dipping Sauce
  1. Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Cool slightly. Mix ¼ cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl. Transfer to a small serving bowl.
  2. Discard the remaining syrup.
Notes
Chaiag Mai Chicken: SERVES 8-10 AS AN APPETIZER
PREP TIME: 10 MINUTES – COOKING TIME: 6 MINUTES

Dipping Sauce: MAKES 1 CUP (250 ML)
PREP TIME: 5 MINUTES – COOKING TIME: 10 MINUTES

ginger & lemongrass from Gourmet GardenKatie’s Note: If you-can’t find Thai chilies, she recommend using jalapeno or Serrano chilies.

Cathy’s Note: If you can’t find lemon grass or ginger, Gourmet Garden makes both these fabulous ingredients accessible in a tube. Look for these in your local grocery store.

Photo of the Day

Cathy Arkle | She Paused 4 Thought

Mingling with the locals at Wat Chiwatthanaram, Ayutthaya, Thailand.

Thanks Katie for such a fabulous Thai cookbook that brings back wonderful memories of Thailand for me.

I think this book would make a great hostess or holiday gift. You can purchase a copy of “Everyday Thai Cooking” by clicking here. You can also follow Katie’s blog at The Sweet and Sour Chronicles and check her out on You Tube.

Quote of the Day

“I dislike feeling at home when I am abroad.” – George Bernard Shaw
“I like feeling abroad when I am at home.” – Cathy Nelson Arkle

Thanks to Katie’s cookbook this is possible for me.
and then, she paused for thought.   

FBLA 2013 Cookie Exchange Recipes

Non-Cookie Items

About Cathy

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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26 Responses to Chiang Mai Chicken on Endive Spears

  1. Natalie December 17, 2013 at 9:24 am #

    Yes, yes I definitely need this! LOL Angel and I LOVE Thai food.. Perhaps I should sneak that cookbook onto my Christmas wish list! ;-)

    • Cathy December 17, 2013 at 12:51 pm #

      Natalie, it is a great cookbook and so far everything I have made from it is delicious. Simple directions for tasty Thai food.

  2. Lentil Breakdown December 17, 2013 at 2:09 pm #

    Fabulous presentation as always, but I especially love your photo and quote! Another Arkle original!

  3. Cathy December 17, 2013 at 2:12 pm #

    Thank you! I try hard. Glad you enjoyed it.

  4. CHERI NEWELL December 17, 2013 at 2:44 pm #

    I love Thai food and you did a great presentation! My favorite thing is the photo of you with the Thai monks! Fabulous!

    • Cathy December 17, 2013 at 2:51 pm #

      Thanks Cheri, Thailand and Thai food rates very high in my book.

  5. Susan Herrmann December 17, 2013 at 7:22 pm #

    This sounds sooo good. Like you, I have so many Chang Mai food memories (and a few monk memories too…!) Great post.

    • Cathy December 17, 2013 at 10:37 pm #

      Thanks Susan! You would like this recipe. We must take a trip to Asia together!

  6. Alison Ashton December 18, 2013 at 1:42 pm #

    This was sooo tasty!

    • Cathy December 18, 2013 at 1:51 pm #

      Thanks Alison, so glad you liked it.

  7. bumbleberry breeze December 18, 2013 at 11:58 pm #

    The chicken on endive spears was delicious and the photos are downright mouthwatering. I also love Thai food and had thought… better left to the experts- your post may be helping me change my tune- the pineapple fried rice looks so so good. ad it doesn’t hurt that you’re a terrific photographer, dear Cathy

    • Cathy December 19, 2013 at 1:36 pm #

      Thanks Judy. I appreciate your kind words of encouragement. This book makes Thai cooking easy. Check it out.

  8. Faye Wilkerson January 5, 2014 at 9:26 pm #

    Thank you for commenting on my Coconut Joys. I am new to blogging and still learning. I enjoyed visiting your blog and will be a regular.

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