Lanna Spice Medley
Background and History
The Lanna Spice Medley originates from the northern region of Thailand, previously known as the Lanna Kingdom. This recipe is a vibrant blend of spices and fresh herbs that highlight the rich culinary traditions of the area. Known for its complex flavors and aromatic intensity, the Lanna Spice Medley incorporates a mix of indigenous ingredients that have been cherished throughout centuries. The dish reflects the Northern Thai culture, using local chilies, fragrant lemongrass, and earthy galangal. These ingredients were historically traded along the famous Silk Road, introducing their unique tastes to the world.
Ingredients
- Chilies - 5 dried red
- Lemongrass - 2 stalks (finely chopped)
- Galangal - a piece the size of your thumb (sliced)
- Cilantro - 1 bunch (including roots)
- Garlic - 6 cloves
- Ginger - a piece the size of your thumb (grated)
- Kaffir lime leaves - 4
- Shallots - 4 (sliced)
- Shrimp paste - 1 tablespoon
- Turmeric - 1 teaspoon (ground)
- Palm sugar - 1 tablespoon
- Fish sauce - 2 tablespoons
- Coconut milk - 400 ml
- Chicken pieces - 500g
- Salt - to taste
- Lime - 1 (juiced)
- Rice - Steamed (to serve)
Preparation
Preparing the Spice Paste
Begin by soaking the chilies in warm water for about 15 minutes until they soften. Once softened, drain them and set them aside. In a mortar and pestle or a food processor, combine the soaked chilies, lemongrass, galangal, roots of the cilantro, garlic, and ginger. Pound or blend these ingredients into a fine paste. Add in the shrimp paste, turmeric, and mix well until all elements are incorporated.
Cutting and Marinating the Chicken
Cut the chicken into bite-sized pieces. Use a bowl to marinate them with a mixture of fish sauce, lime juice, and a pinch of salt. Set aside to marinate for at least 30 minutes to ensure the flavors are fully absorbed.
Cooking Process
Heat a large pan over medium heat and add the spice paste. Stir continuously for about 3 minutes until you smell a rich, fragrant aroma. Be cautious not to let the paste burn. Add the marinated chicken to the pan, stirring to coat the pieces in the spice mix. Let the chicken sear on all sides for about 5 minutes.
Once the chicken is browned, pour in the coconut milk and bring it to a gentle simmer. Cover the pan and cook for approximately 20-25 minutes, or until the chicken is thoroughly cooked, reaching the desired tenderness. Stir occasionally to prevent sticking. Use a cooking timer to keep track if necessary. Adjust seasoning with salt and more fish sauce if required.
Before serving, tear and add the kaffir lime leaves to the dish for an additional burst of aroma and flavor.
Serving Suggestions
Serve the Lanna Spice Medley hot over a bed of rice, garnished with fresh cilantro leaves. To enjoy, pair this aromatic dish with a side of fresh vegetables or a simple cucumber salad to balance the heat and spices.
This dish is perfect for those who enjoy discovering traditional flavors with a spicy kick, and it provides a true taste of the historic Lanna culinary art.