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Larb: A delicious Thai-style salad Recipe Video
|Red chili||2 , sliced|
|Lemongrass stalk||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Chicken thigh||1 28571⁄100000 Pound (600 gram)|
|Fish sauce||2 Tablespoon|
|Chili sauce||4 Tablespoon|
|Shallots||2 , sliced|
|Lime||1 (zest and juice)|
|Coriander||1⁄4 Cup (4 tbs) (cilantro)|
|Mint||1⁄4 Cup (4 tbs)|
|White rice||1 Tablespoon|
|Raw peanuts||1 1⁄2 Tablespoon|
|Lettuce||1 (to serve)|
Calories 509 Calories from Fat 154
% Daily Value*
Total Fat 18 g27%
Saturated Fat 3.8 g18.9%
Trans Fat 0.3 g
Cholesterol 242 mg
Sodium 1564.4 mg65.2%
Total Carbohydrates 23 g7.5%
Dietary Fiber 5.4 g21.6%
Sugars 4 g
Protein 65 g129.6%
Vitamin A 267.4% Vitamin C 98.1%
Calcium 12.6% Iron 34.5%
*Based on a 2000 Calorie diet
Heat a wok over a high heat and oil if required. Saute the garlic and chilli for 20 seconds, then brown the chicken, stirring occasionally. This should take about 5 or 6 minutes.
In a small mixing bowl combine the fish sauce, chilli sauce and lime zest and juice and adjust flavours to taste.
In a dry frying pan or skillet toast the rice until golden. Repeat with the peanuts.
Using a pestle and mortar, or spice grinder, grind the rice to a rough powder, set aside. Roughly chop or crush the peanuts.
In a large mixing bowl combine the cooked chicken, sauce, rice, nuts and chopped herbs and toss.
Serve on a bed of lettuce.