Aromatic, herb-rich dry curry with meat and vegetables — a signature Laotian dish.
Or lam is one of Laos's most distinctive dishes — a thick, aromatic curry that's more about herbs, spices, and texture than broth. Pork or beef is cooked with lemongrass, galangal, kaffir lime, and sometimes mushrooms and bamboo shoots, creating a dish that's intensely flavorful and deeply satisfying. It's served with sticky rice.
Serves 4
Heat oil and fry garlic, lemongrass, and galangal until fragrant.
Add meat and stir-fry until browned.
Add mushrooms and bamboo shoots. Cook for 5 minutes.
Add kaffir lime leaves and fish sauce. Simmer until meat is tender, about 15 minutes. Serve with sticky rice.
This is a 'dry' curry — there should be minimal sauce.
Kaffir lime leaves are essential for the authentic aroma.
Cook low and slow for tender meat.
Add duck instead of pork
Use different mushrooms
Add bamboo shoots or water chestnuts
Refrigerate up to 3 days. Reheats well.
Or lam means 'forest curry' in Lao and is traditionally made with game and foraged ingredients. It remains a signature dish of Laotian home cooking.
Traditionally it was made with foraged mushrooms, bamboo shoots, and wild herbs from the forest.
Yes, though pork and beef are more traditional. Chicken will cook faster.
Per serving · 4 servings total
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