Thursday, March 11, 2010

Thai Style Chicken Larb

Larb is a spicy minced-meat salad found on menus in most Thai restaurants. Recipe varies in each region of Thailand and generally contains a lot of sugar and oil. My recipe is light in fat and has no sugar added but still has big bold fresh flavours of Thailand cuisines.

Thai Style Chicken Larb
Serves 2
1 Tablespoon extra virgin olive oil
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 x 5cm piece ginger, peeled and finely grated
2 red chilli, finely chopped
2 kaffir lime leaves, finely chopped
500g lean chicken mince (*Note: turkey mince can be used and has less fat)
1 lime, juiced
1 baby cos lettuce, leaves broken apart
1 cup mint leaves
1 cup coriander leaves
50g peanuts, chopped
50g cashews, chopped

1. Heat oil in a large frypan and saute onions, garlic, ginger, chilli, kaffir leaves and chicken over a medium to high heat, stirring, until mince changes colour and starts to brown approx 5-7 minutes. Add lime juice and cook for another minute. Spoon cooked mince into a bowl.
2. Pile lettuce onto a large serving platter and arrange mint, coriander and nuts into small bowls.
3. At table, spoon mince into lettuce leafs, top with herbs and nuts.

Happy Cooking !


Picture and words by Michelle Thrift copyright 2010

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