Far from fowl … Thai chicken larb.
Thai chicken larb
I love the clean, zingy flavours in this dish. It’s great to put in a lunch box as well.
juice of ½ lime
3 tsp fish sauce
½ tsp brown sugar
2 tsp peanut oil
1 lemongrass stalk,
pale part only, finely chopped
1 bird's-eye chilli, finely chopped
1 clove garlic, crushed
300g lean chicken mince
1 red shallot, thinly sliced
¹/³ cup coriander leaves
¹/³ cup mint leaves
½ Lebanese cucumber, shaved into ribbons with a vegetable peeler
½ iceberg lettuce, leaves separated and trimmed into cups
lime wedges, to serve
Combine lime juice, fish sauce and sugar in a bowl and set aside. Heat oil in a wok on medium and stir-fry lemongrass, chilli and garlic for 1 minute until fragrant. Remove from wok. Stir-fry chicken for 4 minutes until brown, stirring to break up any lumps. Return lemongrass mixture to the wok, add lime juice mixture, shallot and herbs, and toss to combine. Serve the larb with the cucumber in the lettuce cups, with lime wedges on the side.
Tip: This is a spicy salad, but you may want to start with half a chilli. You can always add the rest after you've tasted the mixture.
Recipe from The No Excuses Cookbook (Viking) by Michelle Bridges, photography by Nick Wilson and Julie Renouf.