• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

She Paused 4 Thought

Food, Fun and Travel

  • Home
  • Recipes by Category
    • Listed Recipes
    • Appetizers
    • Breakfast / Brunch
    • Dessert
    • Fruit & Veggies
    • Healthy
    • Main Dishes
    • Meat
      • Chicken
      • Fish & Seafood
        • Shrimp
    • Super Easy
    • Party Food
    • Salads
    • Soup
    • Holiday
    • Ethnic
    • Side Dishes
    • Vegetarian
    • Good Information
      • Product Review
      • Food Photography
    • Snacks
    • Simply FUN!
    • Cooking School
    • Recipes
  • About
  • Travel
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Chiang Mai Chicken on Endive Spears

December 16, 2013 by Cathy Arkle 27 Comments

Chiang Mai Chicken on Endive Spears is a impressive appetizer that is easy to make.

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:
Chiang Mai Chicken on Endive Spears

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 into 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.

Print

Chiang Mai Chicken on Endive Spears

This flavorful appetizer comes together quickly. This refreshing dipping sauce is the perfect balance of sweet, sour, and hot flavors.
Course Appetizer
Cuisine Thai Food
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Author Katie Chin

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
  • 1/2 Ib 250 g ground chicken
  • 1/2 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

  • 1/2 cup 125 ml water
  • 1/2 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 1/4 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.

Recipe Notes

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 recommends 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

  • Chai Tea Cookies — Cathy Arkle of She Paused 4 Thought (She also got tired of rolling the dough and refashioned the rest into Baby Hedgehog cookies.)
  • Butter Pecan Fudge — Dorothy Reinhold (me!) from Shockingly Delicious.
  • Antioxidant Chocolate Bark — Erika Kerekes (our hostess) of In Erika’s Kitchen.
  • Sweet Potato Marshmallow Bars with White Chocolate Chips — Jennifer Richmond of Kitchy Cooking.
  • Chocolate Chip and Apricot Walnut Rugelach and Vegan Chocolate Mini Cupcakes (“Naughty & Nice Cookies”) — Dana of Foodie Goes Healthy
  • Vintage Sponge Drops with Double Fudge Filling — Leslie Macchiarella of Bake This Cake.
  • Sicilian Christmas cookies — Judy Lyness of Two Broads Abroad.
  • Cranberry Orange Walnut Sugar Cookies — Patricia Rose of Fresh Food in a Flash.
  • Brown Butter Praline Chocolate Chip Cookies — Valentina Wein of Cooking On The Weekends.
  • Mini Chocolate Nut Sandwich Cookies — Kelly Page of Tasting Page.
  • Rosemary Raisin Cocktail Shortbread — Sharon Graves of Cheesy Pennies.
  • Saketini Christmas Balls, Chocolate Macarons with Japanese Wine Cream Centers, and Matcha Green Tea Cookies with Chocolate Centers & Espresso Cookies with Caramel Fillings — Kim Watkinson of Ninja Baking.
  • Blueberry Coconut Mini Cupcakes, Rainbow Chocolate Bark, and Vegan Gingersnaps — Judy Weintraub of Bumbleberry Breeze.
  • Chocolate-Dipped Apricots with Pistachios — Adair Seldon of Lentil Breakdown.
  • Spumoni Shortbread — Nancy Rose Eisman of Adventures with Nancy Rose.
  • Crispy Oatmeal Chocolate Chip Cookies and Cardamom Gingersnap Cookies — Alison Ashton of Nourish Network .
  • Gluten-Free Pumpkin Oat Bars — Alanna Waldron of Eats Real Food.
  • Red Velvet Gooey Butter Cookies — Tanaya Ghosh of Tanaya’s Table. (Tanaya’s Table, the blog, will launch in 2014.)
  • Black and White Cookies — Tina Kil. (Her blog isn’t up yet, but watch for her contributions in the future!)

Non-Cookie Items

  • Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought.
  • Seasonal salad — Nancy Rose Eisman of Adventures with Nancy Rose.
  • Barrel-Aged Sazerac — Jennifer Richmond of Kitchy Cooking.
Yum

Filed Under: Appetizers, Breakfast / Brunch, Chicken, Ethnic, Healthy, Main Dishes, Meat, Party Food, Recipes, Snacks Tagged With: Chiang Mai Chicken on Endive Spears, Every Day Thai Cooking, FBLA, Food Bloggers Los Angeles, Katie Chin, party food, summer entertaining, Thai Appetizers

Previous Post: « Chai Tea Cookies
Next Post: Baby Hedgehog Cookies »

Reader Interactions

Comments

  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! 😉

    Reply
    • 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.

      Reply
  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!

    Reply
  3. Cathy

    December 17, 2013 at 2:12 pm

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

    Reply
  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!

    Reply
    • Cathy

      December 17, 2013 at 2:51 pm

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

      Reply
  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.

    Reply
    • Cathy

      December 17, 2013 at 10:37 pm

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

      Reply
  6. Alison Ashton

    December 18, 2013 at 1:42 pm

    This was sooo tasty!

    Reply
    • Cathy

      December 18, 2013 at 1:51 pm

      Thanks Alison, so glad you liked it.

      Reply
  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

    Reply
    • 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.

      Reply
  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.

    Reply

Trackbacks

  1. Holiday Cookie Exchange 2013 for Food Bloggers L.A. — Shockingly Delicious says:
    December 17, 2013 at 9:23 pm

    […] Chiang Mai Chicken in Endive Spears – Cathy Arkle of She Paused 4 Thought. […]

    Reply
  2. Grandma’s Rugelach: Chocolate Chip or Apricot Walnut | Foodie Goes Healthy Recipe Blog says:
    December 17, 2013 at 10:14 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  3. Chai Tea Cookies | She Paused for Thought says:
    December 17, 2013 at 10:20 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  4. Fudge Sponge Drop Cookies for the Holiday Cookie Exchange Party | Bake This Cake! says:
    December 17, 2013 at 11:49 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  5. Two Broads Abroad Sicilian Christmas Cookies » Two Broads Abroad says:
    December 18, 2013 at 8:13 am

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  6. Sugar Cookies – a versatile recipe for mix-ins | Fresh Food in a Flash says:
    December 18, 2013 at 8:19 am

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  7. Brown Butter Praline Chocolate Chip Cookie Recipe says:
    December 18, 2013 at 11:08 am

    […] Items</b></span></h2> <ul> <li><strong><a href=”http://www.shepaused4thought.com/chiang-mai-chicken/&#8221; target=”_blank”>Chiang Mai Chicken in Endive […]

    Reply
  8. Throwback Thursday: Sweet Potato Marshmallow Bars - Kitchy Cooking says:
    December 18, 2013 at 2:56 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  9. Gluten-Free Pumpkin Oat Bars | Eat Real Food says:
    December 18, 2013 at 7:48 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  10. Blueberry Coconut Mini Cupcakes | bumbleberry breeze says:
    December 18, 2013 at 10:31 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  11. Rainbow Chocolate Bark | bumbleberry breeze says:
    December 18, 2013 at 10:36 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  12. Gingersnaps… Vegan! | bumbleberry breeze says:
    December 18, 2013 at 10:41 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  13. Baby Hedgehog Cookies | She Paused for Thought says:
    December 19, 2013 at 1:28 pm

    […] Chiang Mai Chicken in Endive Spears — Cathy Arkle of She Paused 4 Thought. […]

    Reply
  14. Spicy Beef Skewers | She Paused 4 Thought says:
    April 28, 2017 at 12:23 pm

    […] recipe for Chiang Mai Chicken on Endive Spears is another of my go-to […]

    Reply

I would love to hear from you! Cancel reply

Primary Sidebar

Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

Subscribe and Connect

Get new posts via email.

Recent Posts

  • Barbara Hansen’s Lemon Bread
  • Rosemary – Onion Mac and Cheese
  • Hatch Pecan Brownies
  • Raspberry Crumble Bars
  • Passover Celery Root Salad
  • Kiwano Melon, Smoked Trout and Avocado Salad

Categories

Follow Me On:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Other Favorites

RASPBERRY CRUMBLE BARS

Footer

Copyright © 2023 · Cathy Arkle