Chicken Larb

    Chicken Larb


    12 people made this

    About this recipe: This is a home version of the spicy chicken salad you'd get down at your local Thai restaurant.

    Serves: 4 

    • 1 tablespoon peanut or sunflower oil
    • 1 tablespoon grated fresh ginger root
    • 1 stalk lemon grass, chopped
    • 2 fresh red chilies, chopped
    • 2 cloves garlic, chopped
    • 500 g chicken mince
    • 3 tablespoons fresh lime juice
    • 1 tablespoon Asian fish sauce
    • 1 teaspoon soft brown sugar
    • 1 medium red onion, thinly sliced
    • 2 tablespoons shredded fresh mint
    • 1 cup (60 g) coriander leaves
    • 1 small head cos or 1⁄2 small head iceberg lettuce, leaves separated

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. Heat oil in a large nonstick frying pan over medium heat. Add ginger, lemon grass, chilies and garlic. Cook 1 minute, stirring. Add chicken and cook, stirring, 5 minutes or until chicken is cooked.
    2. Remove from heat and allow to cool slightly. Combine lime juice, fish sauce and sugar; pour over chicken.
    3. Add onion, mint and coriander, reserving a few leaves for garnish. Toss gently. Place salad in individual bowls, garnish with remaining coriander. Scoop portions of salad onto lettuce leaves to form parcels or cups for eating.

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