Larb: A delicious Thai-style salad Recipe Video
Larb is a deliciously addictive salad from Thailand that combines meat (here, chicken) with greens, toasted grains and a wonderful dressing.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
Main IngredientChicken
Ingredients
1-2 red chili. sliced
1 stalk lemongrass, sliced
1 clove garlic, crushed
1.3lb/600g chicken thigh
2 tablespoons fish sauce
2-4 tablespoons chili sauce
2 shallots, sliced
zest & juice of 1 lime
1/4 cup coriander/cilantro
1/4 cup mint
1 tablespoon white rice
1 1/2 tablespoons raw peanuts
Lettuce to serve
Directions
Place the chicken in a food processor and pulse until a rough mince is formed.
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.
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.
