A hearty stew of pumpkin and chicken simmered with lemongrass, dill, and galangal in a fragrant broth. The pumpkin melts into the broth creating a naturally sweet and thick sauce that pairs perfectly with sticky rice.
Nutrition & Info
Equipment Needed
Instructions
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1
Bring the chicken broth to a simmer with lemongrass and galangal.
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2
Add the chicken thighs and cook for ten minutes until nearly done.
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3
Add the pumpkin cubes and continue simmering for twenty minutes until the pumpkin begins to break down.
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4
Season with fish sauce and Thai chilies, adjusting the heat to taste.
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5
Stir in fresh dill and spring onions just before serving.
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6
Serve hot with sticky rice on the side.
Did You Know?
The use of dill in Laotian stews is one of the most distinctive features of the cuisine and surprises visitors who associate dill primarily with European cooking.
Chef's Notes
Equipment Tips
- large pot
The Story Behind Lam Mak Nao
Lam Mak Nao reflects the Laotian approach to stews where vegetables and proteins are simmered slowly with aromatic herbs until the flavors meld completely. Pumpkin has been cultivated in Laos for centuries and its natural sweetness balances the savory elements of fish sauce and the aromatic dill that is so characteristic of Laotian cooking. This is everyday comfort food at its finest.
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