📍 Where this dish comes from: Andaman coast (Phang Nga, Krabi) · Emerald bays / limestone karsts
Discover the history of this region →
Discover the history of this region →
Laap Ped in its traditional Northern Thai form is an intensely flavoured minced duck salad elevated by aromatic roasted spice powder (phrik laap) — a blend of dried chilies, mace, cinnamon, cloves, and long pepper. This version omits the fresh blood of the original but keeps the spice blend, creating a remarkably deep-flavoured dish that stands far above a simple stir-fry of ground meat.
What You’ll Need
Servings: 3 servings
Calories: 390kcal
Ingredients
- 500 g duck mince or finely chopped duck thigh
- 2 tbsp toasted rice powder
- 1 tsp phrik laap spice mix (dried chili, mace, cinnamon, cloves)
- 4 shallots finely sliced
- 1 stalk lemongrass very finely sliced
- 1 large handful mint
- 1 handful holy basil
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 2 tbsp dried chili flakes
- 3 kaffir lime leaves finely sliced
Instructions
- Dry-cook duck mince in a pan until cooked through and slightly browned.
- While hot, add lime juice, fish sauce, chili flakes, and spice mix.
- Add toasted rice powder and toss well.
- Add shallots, lemongrass, and kaffir lime.
- Off heat, fold in mint and holy basil.
- Serve immediately — laap is at its best warm.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 32g | Fat: 25g | Fiber: 1g
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Health Benefits
- Duck is higher in iron than chicken, supporting red blood cell production.
- The phrik laap spice blend contains cloves, one of the richest dietary sources of eugenol.
- Fresh herbs provide aromatic essential oils valued for their antimicrobial qualities.