Chicken Larb

Chicken Larb


11 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.

Lynn Lewis

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate